2 package gelatin,unflavored
1/2 cup water,cold
3 eggs,separated
1 cup sugar
1/2 cup milk
1 dash salt
2 tsp lemon rind,grated
3 tbsp lemon juice
4 cup cottage cheese
1 cup cream
GRAHAM CRACKER CRUSTS
2 cup graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
LEMON TOPPING
2 egg yolks
3/4 cup sugar
3 tbsp butter
1 tsp lemon rind,grated
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water
A Recipe for
Annie Mae's Lemony Cheese Cake
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
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This Recipe for Annie Mae's Lemony Cheese Cake is one of thousands in the Recipes-to-go Cheese Cookbook.
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Food Tip |
This is a recipe for Annie Mae's Lemony Cheese Cake from the recipe cookbook of Recipes-to-go (Cheese)
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1. Sprinkle gelatin over cold water and allow to stand until softened.
Combine egg yolks, sugar, milk, and salt in top half of a double
boiler and cook over shimmering water, stirring frequently until
custard thickens and coats the spoon.
2. Place lemon rind, lemon juice, and cottage cheese in container of
electric blender and blend until smooth. Combine with cooled custard
and blend well. Chill until mixture begins to thicken.
3. Beat egg whites and cream separately until stiff; fold into cottage
cheese mixture. Pour into 2 Graham Cracker Crusts and chill until
firm. Spread with lemon custard topping before serving.
*** GRAHAM CRACKER CRUSTS ***
1. Preheat oven to 300'F.
2. Combine all ingredients in a large bowl. Press mixture evenly
across bottom and sides of 2 8-9" pie pans and bake in preheated oven
for 5-10 minutes. Chill well before filling.
*** LEMON TOPPING FOR CHEESE CAKE ***
Combine egg yolks, sugar, butter rind, and lemon juice in top half of
a double boiler. Cook over simmering water until quite thick, then
cool slightly. Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.
Serves: 12
Annie Mae's Lemony Cheese Cake Recipe brought to you by Recipes To-Go