Filling: Recipe
Ingredients
1 envelope (1 tablespoon) unflavored gelatin
1 thin strip lemon peel
2 tablespoons lemon juice
1/2 teaspoon vanilla
Dash salt
1/2 cup hot milk
1/2 cup sugar
2 egg yolks
1 8-ounce package cream cheese cut in fourths
1 cup drained crushed ice
1/2 cup whipping cream
Directions
In blender, put gelatin, lemon peel, and juice, vanilla, salt, and hot milk.
Cover and blend at high speed about 40 seconds.
Add sugar, egg yolks, and cream cheese.
Cover and blend at high speed 10 seconds.
Add ice and cream; cover and blend about 15 seconds more or till smooth.
Carefully pour into crumblined pan.
Chill at least 3 hours.
Remove sides of pan and garnish cheesecake with whipped cream and canned mandarin oranges.
Cover and blend at high speed about 40 seconds.
Add sugar, egg yolks, and cream cheese.
Cover and blend at high speed 10 seconds.
Add ice and cream; cover and blend about 15 seconds more or till smooth.
Carefully pour into crumblined pan.
Chill at least 3 hours.
Remove sides of pan and garnish cheesecake with whipped cream and canned mandarin oranges.
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