Jim Beard's Refrigerator Cheesecake
|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)|
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.
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.
Decorate top with candied cherries and bits of angelica.