Chilled Cheesecake Recipe
Ingredients
| Melted butter | 3 Tablespoon | |
| 3/4 cup graham-cracker crumbs | ||
| Sugar | ||
| Cinnamon | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| 2 envelopes unflavored gelatin | ||
| Eggs | 2 , separated | |
| Milk | 1 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 1 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Cottage cheese | 3 Cup (16 tbs), creamed | |
| Whipping cream | 1 Cup (16 tbs), Whipped | |
Directions
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.
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.
Chef
