Lemon Cheese Cake
|Cream cheese||2 Pound|
|Lemon juice||3 Tablespoon|
|Lemon||1 , finely grated|
|Sugar||1⁄2 Pound, finely grated|
|Whipping cream||1⁄2 Pint|
|Unflavored gelatin powder||1 1⁄2 Tablespoon|
|Sponge cake||1 , cut in half lengthwise (plain)|
Mix cream cheese, lemon juice, rind, sugar, salt and egg yolks and whip for 10 minutes.
In a separate bowl, whip cream until stiff.
Stir gelatine into 1/4 cup cold water and beat until gelatine dissolves.
Add gelatine to cream cheese mixture.
Fold in whipped cream.
In ungreased spring form pan, place one thin layer of sponge cake on bottom and cover with cream cheese mixture.
Place second layer of sponge cake on top and refrigerate for 4 to 6 hours.
To serve, sprinkle with icing sugar and serve with fresh seasonal berries.
Serving size: Complete recipe
Calories 5595 Calories from Fat 3652
% Daily Value*
Total Fat 413 g635.5%
Saturated Fat 236.9 g1184.3%
Trans Fat 0 g
Cholesterol 2234.2 mg744.7%
Sodium 3677.9 mg153.2%
Total Carbohydrates 381 g127.1%
Dietary Fiber 3.7 g14.6%
Sugars 325.9 g
Protein 92 g183.1%
Vitamin A 251.9% Vitamin C 108.9%
Calcium 126.2% Iron 54.8%
*Based on a 2000 Calorie diet