CRUST
1 1/2 c Graham Cracker Crumbs
1/4 c Sugar; Granulated
6 tb Butter; Melted, *
CHEESECAKE---
1 lb Cream Cheese
3 Eggs; Large, Separated
1 ts Lemon Rind, Grated
1 ts Vanilla Extract
2 tb Passion Fruit; **
1/2 c Sugar; Granulated
1/4 c Unbleached Flour
2 ts Lemon Juice
1/2 c Heavy Cream
* Use sweet cream butter and DO NOT substitute margarine. **
Make the passion fruit pulp from fresh passion fruits or substitute
NOTE: Prebaked crusts are much crisper than the chilled ones and
this can be important if you want a crisp crust. CRUST: If you are
prebaking the shell, preheat the oven to 350 degrees F. Place the
crumbs in a mixing bowl and add the butter and sugar blending well.
Press the crumb mixture into the bottom and up the sides of an 8-inch
springform pan. Smooth the mixture to form an even layer on the
bottom and sides. Bake the crust in the oven for 10 minutes and let
cool to room temperature before filling. NOTE: This crust can be
chilled for 5 to 10 minutes in the freezer until it is set but is not
recommended in this recipe. CHEESECAKE: Preheat the oven to 300
degrees F. In a large mixing bowl, beat the cream cheese and sugar
until light and fluffy. Add the egg yolks, one at a time, beating
well after each. Beat in the flour, lemon rind, lemon juice, and
vanilla until just mixed. Whip the cream until stiff in a medium
mixing bowl. Set aside. In another mixing bowl, beat the egg whites
until they form stiff peaks, then fold them into the cheese mixture.
Fold in the reserved whipped cream. Stir in the passion fruit pulp
then pour the mixture into the prepared crust and bake fro 45 minutes
to 1 hour. Cool, in the oven, to room temperature, then chill.
Submitted By MICHELLE BRUCE On 11-24-94 2131
