Fruit Crown Cheesecake
|For fruit mixture|
|Unflavored gelatin||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Canned fruit cocktail||8 Ounce (1 Can)|
|Rum flavoring/Rum extract||1 Teaspoon|
|For cheese mixture|
|Eggs||2 , separated|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream style cottage cheese||1 Pound (2 Cups)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|Cream||1 Cup (16 tbs) (For Whipping)|
1 For fruit mixture: on top of a double boiler, soften gelatin in water.
2 Heat, stirring constantly, over boiling water until gelatin dissolves; remove from the heat.
3 In a small bowl, combine fruit cocktail and syrup, sugar, lemon juice and rum flavoring or extract.
4 Stir in 1 tablespoon of the dissolved gelatin. Pour into an 8-cup mold and let stand at the room temperature until cheese mixture is made.
5 For cheese mixture: on top of the double boiler, stir egg yolks, milk, sugar and salt into the remaining dissolved gelatin .
6 Heat, stirring constantly, over simmering water for 10 minutes, or until the mixture thickens slightly; cool.
7 In a large bowl,press the cottage cheese through a sieve (Or beat with an electric mixer until creamy-smooth.)
8 Stir in lemon peel, lemon juice, vanilla and cooled gelatin mixture.
9 In the mold, chill the fruit layer until sticky-firm.
10 Chill cheese mixture, stirring several times, until as thick as unbeaten egg white.
11 In a medium-size bowl, beat egg whites until they stand in firm peaks.
12 In a small bowl,beat cream until stiff
13 Fold the beaten egg whites, then whipped cream into the cheese mixture.
14 Pour over sticky-firm fruit layer in the mold.Chill until firm.
15 When ready to serve, loosen the mold around the edge with a thin-blade knife, then dip very quickly in and out of a pan of hot water.
16 Invert onto a serving plate and lift off the mold.
17 Peel and slice the banana; arrange slices, overlapping, in a ring around the top. Place a cluster of sugared grapes in the center (optional).