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Yummy Lemon Cheesecake

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  Fine zwieback crumbs 1 1⁄2 Cup (24 tbs)
  Ground cinnamon 3⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Butter/Margarine 6 Tablespoon, melted
  Sugar 1⁄4 Cup (4 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Salt 1⁄4 Teaspoon
  Evaporated milk 5 1⁄3 Ounce (1 Can)
  Beaten egg yolks 2
  Finely shredded lemon peel 1 Teaspoon
  Cream-style cottage cheese 24 Ounce (Two 12 Ounce Cartons)
  Lemon juice 2 Tablespoon
  Vanilla 1 Teaspoon
  Egg whites 2
  Whipping cream 1 Cup (16 tbs)
  Mint leaves 1 Tablespoon

Mix crumbs, 1/3 cup sugar, and spices.
Add butter, stirring till combined; reserve 1/4 cup crumb mixture.
Press remainder on bottom and 2 1/2 inches up sides of 8-inch (or 2 inches up sides of 9-inch) springform pan.
For filling, in saucepan combine the 3/4 cup sugar, gelatin, and salt.
Stir in evaporated milk, then egg yolks.
Cook and stir over low heat till mixture just boils and gelatin dissolves.
Stir in lemon peel.
Pour into large bowl; cool to room temperature.
Meanwhile, put cottage cheese in blender container, half at a time, and blend till smooth.
Stir cottage cheese, lemon juice, and vanilla into gelatin mixture.
Chill, stirring occasionally, till mixture mounds.
Beat egg whites till soft peaks form; gradually add 1/4 cup sugar, beating till stiff peaks form.
Fold into gelatin mixture.
Beat cream till soft peaks form; fold into gelatin mixture.
Turn into chilled crust; sprinkle with reserved crumbs.
Chill several hours or overnight.
Garnish with lemon twists and mint leaves, if desired.

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