Icebox Cheesecake 1972

• 13 cup butter
• 1 34 cups vanilla wafers, crushed
• 12 teaspoon ground ginger
• 16 ounces cream cheese, softened
• 1 lemon, juice and zest of, of
• 4 whole eggs, separated
• 23 cup white sugar
• 4 teaspoons powdered unflavored gelatin
• 2 tablespoons water
• 13 cup whipping cream, whipped
• 1 (8 ounce) candrained pineapple rings
• 5 maraschino cherries

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.

butter, vanilla wafers, ground ginger, cream cheese, lemon, eggs, white sugar, powdered unflavored gelatin, water, whipping cream, pineapple rings, maraschino cherries

Taken from www.food.com/recipe/icebox-cheesecake-1972-77332 (may not work)