Make Graham Cracker Crust:
In small bowl, combine crumbs, 2 tablespoons sugar and the butter; mix well with fork.
Reserve 1/4 cup. With back of spoon, press rest of mixture on bottom of a 9"
springform pan. Refrigerate.
Make Filling:
In small, heavy saucepan, combine gelatin, 3/4 cup sugar and the salt. In small bowl,
with wire whisk, beat egg yolks with milk until smooth; gradually stir into gelatin
mixture. Mix well.
Cook over medium heat, stirring until gelatin is dissolved and custard is thickened
slightly (should form coating on metal spoon) about five minutes. Remove from heat;
cool 10 minutes. In large bowl, with electric mixer at medium speed, beat cream cheese,
lemon peel, lemon juice and vanilla until smooth, three minutes. Slowly add cooled
custard, beating at low speed just to blend.
Set in a bowl of ice water to chill, stirring occasionally, until mixture mounds
(partially set) when lifted with spoon. Meanwhile, at medium speed and using clean
beaters, beat egg whites until soft peaks form when beater is slowly raised. Gradually
add 1/4 cup sugar, beating until stiff peaks form. Add beaten egg whites and sour
cream to cheese mixture; beat at low speed just until smooth. Turn into the prepared
pan, spreading evenly.
Refrigerate until firm and well chilled, at least 4 hours or overnight. Glaze one
hour before serving: In small saucepan combine sugar and cornstarch. With fork crush
2 cups berries. Stir into sugar mixture with 1/4 cup water. Bring to boiling, stirring,
until thickened and translucent. Strain; cool. To serve, loosen side of pan with spatula,
remove. Arrange some of berries over cake. Top with some of glaze, sprinkle reserved
crumbs around edge. Serve rest of berries in glaze. Serves 10 to 12.
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