Icebox Cheesecake 1972

this takes only 15 minutes to do, chilling time takes 3 - 4 hours, in the freezer.

• Ready In: 4 hrs 15 mins
• Serves: 10

Ingredients

• Crust

• 1⁄3 cup butter
• 1 3⁄4 cups  vanilla wafers, crushed
• 1⁄2 teaspoon ground ginger

• Filling

• 16  ounces cream cheese, softened
• 1  lemon, juice and zest of, of
• 4  whole eggs, separated
• 2⁄3 cup white sugar
• 4  teaspoons  powdered unflavored gelatin
• 2  tablespoons water
• 1⁄3 cup  whipping cream, whipped

• Garnish

• 1 (8 ounce) can  drained pineapple rings
• 5  maraschino cherries

Directions

1. Grease 8 inch spring form pan.
2. Melt butter in a small pot over low heat.
3. Stir in vanilla crumbs and ginger.
4. Press into greased pan.
5. If desired you can bake the crust 350 degrees F for 12 minutes.
6. just to set this is optional.
7. Beat cream cheese, lemon peel, lemon juice, egg yolks, with 1/3 cup of sugar until smooth.
8. Combine the gelatin powder and cold water in a sauce pot, simmer until dissolved completely.
9. Stir dissolved gelatin into the cream cheese beaten mixture.
10. Fold the whipped cream also now into the cheese/gelatin mixture.
11. Beat the 4 egg whites with the remaining sugar until soft peaks form.
12. Fold stiff whites into the gelatin/cheese/cream mixture.
13. Spoon filling into the prepared crust.
14. Freeze for 4 hours.
15. Garnish with pineapple rings and cherries if desired.