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Chilled Cheesecake

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  Melted butter 3 Tablespoon
  Graham cracker crumbs 3⁄4 Cup (12 tbs)
  Sugar To Taste
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Eggs 2 , separated
  Milk 1 Cup (16 tbs)
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Creamed cottage cheese 3 Cup (48 tbs)
  Whipping cream 1 Cup (16 tbs), whipped

Combine butter, graham-cracker crumbs, 2 tablespoons sugar, cinnamon, and nutmeg in bowl.
Press 1/2 cup crumb mixture into 8 or 9-inch springformpan.
Combine gelatin and 3/4 cup sugar in medium saucepan.
Beat egg yolks.
Stir in milk gradually.
Stir into gelatin mixture; place over low heat.
Cook, stirring constantly, 3 to 5 minutes or until gelatin dissolves and mixture is slightly thickened.
Remove from heat.
Stir in lemon rind, lemon juice, and vanilla.
Beat cottage cheese with electric mixer at high speed 3 to 4 minutes or until smooth.
Stir into gelatin mixture.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites until stiff but not dry.
Gradually add 1/4 cup sugar; beat until very stiff.
Fold into gelatin mixture; fold in whipped cream.
Turn into prepared pan; sprinkle with remaining crumb mixture.
Chill 3 to 4 hours or until firm.
Loosen sides of pan with sharp knife; release springform.
An 8-cup loaf pan can be used instead of spring-form pan.
Grease loaf pan lightly.
Cut waxed paper to fit pan; line pan.

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