Australian cheesecake

---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Australian Cheesecake
  Categories: Cheese/eggs, Fruits, Cheesecakes
       Yield: 10 servings
  
 -----------------------------------CRUST-----------------------------------
   1 1/2 c  Graham Cracker Crumbs               6 tb Butter; Melted, *
     1/4 c  Sugar; Granulated             
 
 ---------------------------------CHEESECAKE---------------------------------
       1 lb Cream Cheese                      1/2 c  Sugar; Granulated
       3 ea Eggs; Large, Separated            1/4 c  Unbleached Flour
       1 ts Lemon Rind, Grated                  2 ts Lemon Juice
       1 ts Vanilla Extract                   1/2 c  Heavy Cream
       2 tb Passion Fruit; **              
  
   *      Use sweet cream butter and DO NOT substitute margarine. ** Make the
   passion fruit pulp from fresh passion fruits or substitute
   ~-------------------------------------------------------------------------
   NOTE:  Prebaked crusts are much crisper than the chilled ones and this can
   be important if you want a crisp crust. CRUST: If you are prebaking the
   shell, preheat the oven to 350 degrees F.  Place the crumbs in a mixing
   bowl and add the butter and sugar blending well. Press the crumb mixture
   into the bottom and up the sides of an 8-inch springform pan. Smooth the
   mixture to form an even layer on the bottom and sides. Bake the crust in
   the oven for 10 minutes and let cool to room temperature before filling.
   NOTE:  This crust can be chilled for 5 to 10 minutes in the freezer until
   it is set but is not recommended in this recipe. CHEESECAKE: Preheat the
   oven to 300 degrees F.  In a large mixing bowl, beat the cream cheese and
   sugar until light and fluffy.  Add the egg yolks, one at a time, beating
   well after each.  Beat in the flour, lemon rind, lemon juice, and vanilla
   until just mixed.  Whip the cream until stiff in a medium mixing bowl. Set
   aside.  In another mixing bowl, beat the egg whites until they form stiff
   peaks, then fold them into the cheese mixture. Fold in the reserved whipped
   cream.  Stir in the passion fruit pulp then pour the mixture into the
   prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to
   room temperature, then chill.
  
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