No Bake Lemon Cheesecake
| Ingredients | ||
| 1 cup | Graham Wafer crumbs | 250 ml |
| 2 tbsp | Granulated sugar | 30 ml |
| 1/4 cup | Butter or margarine, melted | 50 ml |
| 1 pkg | Shirriff Lemon Pie Filling & Dessert Mix | 1 pkg |
| 2 | Egg yolks | 2 |
| 1 pkg | Unflavored Gelatin | 7 g pkg |
| 2 - 1/2 lb pkgs | Cream cheese, softened | 2 - 250g pkgs |
| 1/2 cup | Granulated Sugar | 125 ml |
| 1 cup | Whipping cream | 250 ml |
| 1 pkg | Dr. Oetker Whip It Whipping Cream Stabilizer | 1 - 10g envelope |
| 1 pkg | Dr. Oetker Vanilla Sugar | 1 - 9g pkg |
| 2 | Egg Whites | 2 |
DIRECTIONS:
1. Bake pie shells according to package directions. Allow to cool.
2. Prepare Shirriff Lemon Pie Filling according to package directions (using 2 egg yolks and 2 1/3 cups (550 mL) of water but omitting the butter.) Reserve egg white for cheese mixture.
3. Dissolve gelatin in 1/4 cup (50 mL) water. Stir into pie filling until dissolved completely. Place plastic wrap onto surface of hot filling to prevent skin formation; cool in refrigerator.
4. Blend cream cheese with sugar until smooth. Reserve 1 cup (250 mL) of pie filling for top; blend remainder into cream cheese.
5. Beat whipping cream with Dr. Oetker Whip it and Dr. Oetker Vanilla Sugar (reserve 3/4 cup to decorate pie); fold remaining whipped cream into cream cheese mixture.
6. Beat egg whites until they form stiff peaks. Fold into cream cheese. Pour cream cheese mixture into the baked pie shells, smooth top. Cool for 15 minutes.
7. Spread reserved lemon pie filling over top. Chill for 2-3 hours. Decorate with whipped cream and lemon peel (if desired).
Makes 2, 9" (23 cm) pies.
Suggestions: Shirriff Lemon Pie Filling can be cooked easily in the microwave.
