You are here

Jim Beard's Refrigerator Cheesecake

Global.Potpourri's picture
Ingredients
  Zwieback 6 Ounce (1 box)
  Butter 1⁄2 Cup (8 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Nutmeg/Cinnamon /ginger 1 Dash
  Unflavored gelatin 1⁄2 Ounce (2 envelopes)
  Cold water 1 Cup (16 tbs)
  Eggs 3 , separated
  Cream cheese 1 Pound
  Fresh lemon juice 1 Teaspoon
  Lemon 1 , grated rind
  Vanilla extract 1 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Candied cherries 1⁄2 Cup (8 tbs)
  Angelica 1 Tablespoon
Directions

Have butter, eggs, and cheese at room temperature.
Crush zwieback fine in plastic bag with rolling pin, or in electric blender.
Mix well with butter, 1/4 cup sugar, and spice.
Press firmly onto bottom of a 9-inch springform pan.
Bake in preheated hot oven (400°F.) for 10 minutes.
Cool.
In top part of double boiler soften gelatin in cold water for 5 minutes.
Beat in egg yolks and 1/2 cup sugar.
Put over boiling water and cook, stirring constantly, until slightly thickened.
Cream cheese until softened.
Gradually beat in hot mixture.
Add flavorings; cool.
Beat egg whites until stiff but not dry.
Whip cream until stiff.
Fold whites and cream into cheese mixture.
Pour into prepared pan; chill until firm.
Remove rim.
Decorate top with candied cherries and bits of angelica.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Gelatin
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

Rate It

Your rating: None
4.275
Average: 4.3 (12 votes)