1 cn (16 oz.) Bartlett pear
1 pk (6 oz.) zwieback
1/2 c Soft butter or margarine
1/8 ts Nutmeg
3/4 c Sugar -- divided
1 Envelope unflavored gelatin
3 Eggs -- separated
2 pk (8 oz. each) cream cheese
1 tb Lemon juice
1 ts Vanilla
Grated peel of 1 lemon
1 c Heavy cream -- lightly
3/4 c Apricot preserves
Drain pears, reserving syrup and cut into quarters. Chill.
Crush zwieback into fine crumbs and blend with butter or margarine,
nutmeg and 1/4 cup sugar. press onto bottom and 2 inches up sides of
9 inch springform pan. Bake at 400 degrees for 10 minutes. Cool.
Soften gelatin in 1/2 pear syrup. In saucepan blend egg yolks,
remaining sugar and pear syrup, plus additional water if necessary to
measure 1/2 cup. Cook over low heat, stirring constantly until
thickened, about 10 minutes. Stir in gelatin until disso Beat until
well blended. Fold in whipped cream, then stiffly beaten egg whites.
Pour into zwieback crust and chill until set. Remove sides from
springform pan. Arrange canned pear quarters on top of cake. Heat and
strain apricot preserves. Cool to lukewarm. Drizzle over pears on top
of cheesecake. Chill well. Makes 8-10 servings.