Ingredients

Crust:
7 Holland Rusk (Hille Golden Snacks) crushed fine
1/4 cup (50 mL) butter or margarine
1/4 cup (50 mL) fine coconut
4 tablespoons (60 mL) granulated sugar
1/4 cup (50 mL) chopped almonds
Mix all ingredients until crumbly and press
into a 9-inch (23 cm) springform pan.

Filling:
3 eggs, separated
1/2 cup (125 mL) granulated sugar, divided
Grated rind of 1 lemon
12 ounces (375 g) cream cheese (can use light), softened

Directions

Beat egg whites until they look like satin. Gradually add 114 cup (50 mL) of the sugar. Set aside.

In large electric mixer bowl, beat softened cream cheese until smooth. Add egg yolks, the remaining 114 cup (50 mL) of sugar and lemon rind. Fold beaten egg whites into the cheese mixture and pour into crust-lined pan. Bake at 350ºF (180ºC) for 50 to 55 minutes, until the top is golden and a toothpick inserted in the centre comes out dry. Remove from oven and place on a wire rack. Carefully loosen, but don't remove, the sides of the pan. Allow to cool. Makes 8-10 servings.

For the raspberry purée, I gently press a package of frozen raspberries through a sieve, discarding the seeds and pulp. To the juice in a saucepan, I add sugar to taste and a scarce tablespoon of cornstarch mixed with a little water, then cook it, stirring, until it thickens. I always add the cornstarch mixture gradually as it cooks, until it is the right consistency for pouring-not too thick and not too thin.