LEMON CHEESECAKE

serves: 8


Crust:
1 1/4 cups sugar cookie crumbs
1/4 cup sesame seeds, toasted
2 teaspoons sugar
1/4 cup butter, melted

Filling:
5 egg yolks
1/2 cup sugar
1/3 cup lemon juice
1 teaspoon lemon peel, grated
6 ounces cream cheese, soft
1/4 cup sour cream
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon unflavored gelatin
1/4 cup water

Crust:
Mix ingredients for crust. Press on bottom and sides of a greased 8-inch spring form mold.
Filling:
Combine egg yolks, sugar, and lemon juice in a double boiler. Whip until hot and thick. Add lemon peel. Mix the remaining ingredients, and stir in egg yolk mixture.
Dissolve gelatin in cold water. Let stand for 5 minutes. Melt over low heat and stir in cream cheese mixture.
Spread in mold. Refrigerate to set.