Jim Beard's Refrigerator Cheesecake Recipe
Ingredients
| 1 box (6 ounces) zwieback | ||
| Butter | 1/2 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Dash of nutmeg, cinnamon, or ginger | ||
| 2 envelopes unflavored gelatin | ||
| Cold water | 1 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Cream cheese | 1 pound | |
| Lemon juice | 1 Teaspoon | |
| Grated rind of 1 lemon | ||
| Vanilla extract | 1 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Candied cherries | ||
| Angelica | ||
Directions
Have butter, eggs, and cheese at room temperature.
Crush zwieback fine in plastic bag with rolling pin, or in electric blender.
Mix well with butter, 1/4 cup sugar, and spice.
Press firmly onto bottom of a 9-inch springform pan.
Bake in preheated hot oven (400°F.) for 10 minutes.
Cool.
In top part of double boiler soften gelatin in cold water for 5 minutes.
Beat in egg yolks and 1/2 cup sugar.
Put over boiling water and cook, stirring constantly, until slightly thickened.
Cream cheese until softened.
Gradually beat in hot mixture.
Add flavorings; cool.
Beat egg whites until stiff but not dry.
Whip cream until stiff.
Fold whites and cream into cheese mixture.
Pour into prepared pan; chill until firm.
Remove rim.
Decorate top with candied cherries and bits of angelica.
Crush zwieback fine in plastic bag with rolling pin, or in electric blender.
Mix well with butter, 1/4 cup sugar, and spice.
Press firmly onto bottom of a 9-inch springform pan.
Bake in preheated hot oven (400°F.) for 10 minutes.
Cool.
In top part of double boiler soften gelatin in cold water for 5 minutes.
Beat in egg yolks and 1/2 cup sugar.
Put over boiling water and cook, stirring constantly, until slightly thickened.
Cream cheese until softened.
Gradually beat in hot mixture.
Add flavorings; cool.
Beat egg whites until stiff but not dry.
Whip cream until stiff.
Fold whites and cream into cheese mixture.
Pour into prepared pan; chill until firm.
Remove rim.
Decorate top with candied cherries and bits of angelica.
Chef
