Lemon Cheese Cake
|Cream cheese||2 Pound|
|Lemon juice||3 Tablespoon|
|Lemon||1 , finely grated|
|Sugar||1⁄2 Pound, finely grated|
|Whipping cream||1⁄2 Pint|
|Unflavored gelatin powder||1 1⁄2 Tablespoon|
|Sponge cake||1 , cut in half lengthwise (plain)|
Mix cream cheese, lemon juice, rind, sugar, salt and egg yolks and whip for 10 minutes.
In a separate bowl, whip cream until stiff.
Stir gelatine into 1/4 cup cold water and beat until gelatine dissolves.
Add gelatine to cream cheese mixture.
Fold in whipped cream.
In ungreased spring form pan, place one thin layer of sponge cake on bottom and cover with cream cheese mixture.
Place second layer of sponge cake on top and refrigerate for 4 to 6 hours.
To serve, sprinkle with icing sugar and serve with fresh seasonal berries.