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Lemon Refrigerator Cheesecake

sweet.chef's picture
  Sugar 1 Cup (16 tbs)
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Salt 1⁄4 Teaspoon
  Eggs 2 , separated
  Canned evaporated milk 6 Ounce (1 Can/ 2/3 Cup)
  Grated lemon peel 1 Teaspoon
  Cream style cottage cheese 24 Ounce, sieved (Two 12 Ounce Carton/ 3 Cup)
  Lemon juice 1 Tablespoon
  Vanilla 1 1⁄2 Teaspoon
  Heavy cream 1 Cup (16 tbs), whipped

In double boiler combine 3/4 cup sugar, gelatin, and salt.
Stir in beaten egg yolks and evaporated milk.
Cook and stir over simmering water till gelatin dissolves and mixture thickens slightly, about 10 minutes.
Remove from heat; add lemon peel; cool.
Stir in cottage cheese lemon juice, and vanilla.
Chill, stirring occasionally till partially set.
Beat egg whites to soft peaks.
Slowly add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Pour into Cornflake Crust; top with reserved crumbs.
Chill firm, about 3 hours.
Corn flake Crust: Mix 1 1/2 cups finely crushed corn flakes, 1/2 cup finely chopped nuts, 1/3 CUP sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/3 cup butter melted.
Reserve 3/4 cup.
Press remainder on bottom of 8 or 9 inchspring form pan.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2754 Calories from Fat 1277

% Daily Value*

Total Fat 144 g222%

Saturated Fat 85.3 g426.3%

Trans Fat 1.1 g

Cholesterol 910 mg303.3%

Sodium 3350.9 mg139.6%

Total Carbohydrates 249 g83.1%

Dietary Fiber 0.59 g2.4%

Sugars 241.2 g

Protein 126 g251.3%

Vitamin A 121% Vitamin C 30%

Calcium 111.6% Iron 25.5%

*Based on a 2000 Calorie diet

Lemon Refrigerator Cheesecake Recipe