Prize Chocolate Cheesecake
|Graham crackers||32 , crumbled|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Granulated sugar||2 Teaspoon|
|Semi-sweet chocolate chips||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce|
|Lemon juice||2 Teaspoon|
|Egg||1 , separated|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Lemon rind||1⁄2 Teaspoon, freshly grated|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Boiling water||2 Teaspoon|
|Semi-sweet chocolate chips||1⁄4 Cup (4 tbs), chopped|
To make the crust, mix graham cracker crumbs, margarine and sugar replacement together.
Press into bottom and sides of a 9 in. (23 cm) springform pan.
Chill until firm.
Melt chocolate chips and spread on top of crust.
For the filling, beat cream cheese with lemon juice until smooth.
Place egg yolk, sugar replacement and milk in saucepan.
Heat gently until thick enough to coat the back of a spoon, but do not boil.
Remove from heat.
Gradually stir in the cream cheese mixture and grated lemon rind.
Dissolve gelatin in boiling water.
Stir into mixture and blend thoroughly.
Beat egg white until stiff and fold into the filling.
Pour the filling over chocolate-layered crust.
Refrigerate to completely set.
Decorate top with chopped chocolate chips.
Refrigerate until serving time.