Filling: Recipe
Ingredients
| Unflavored gelatin | 1 Tablespoon | |
| Lemon peel | 1 (Thin) | |
| Lemon juice | 2 Tablespoon | |
| Vanilla | 1⁄2 Teaspoon | |
| Salt | 1 Dash | |
| Hot milk | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Egg yolks | 2 | |
| Cream cheese | 8 Ounce, cut in fourths | |
| Drained crushed ice | 1 Cup (16 tbs) | |
| Whipping cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 304 Calories from Fat 191
% Daily Value*
Total Fat 22 g33.1%
Saturated Fat 12.5 g62.7%
Trans Fat 0 g
Cholesterol 132.8 mg44.3%
Sodium 164.1 mg6.8%
Total Carbohydrates 21 g7.1%
Dietary Fiber 0.2 g0.79%
Sugars 20.2 g
Protein 6 g11.7%
Vitamin A 11.4% Vitamin C 7.4%
Calcium 8.1% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
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.
Chef
