Lemon Refrigerator Cheesecake Recipe
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| 2 envelopes unflavored gelatin | ||
| Salt | 1/4 Teaspoon | |
| Eggs | 2 , separated | |
| Evaporated milk | 1 6 Ounce | |
| Lemon peel | 1 Teaspoon, grated | |
| Cottage cheese | 2 12 Ounce, sieved | |
| Lemon juice | 1 Tablespoon | |
| Vanilla | 1 1/2 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs), Whipped | |
Directions
In double boiler combine 3/4 cup sugar, gelatin, and salt.
Stir in beaten egg yolks and evaporated milk.
Cook and stir over simmering water till gelatin dissolves and mixture thickens slightly, about 10 minutes.
Remove from heat; add lemon peel; cool.
Stir in cottage cheese lemon juice, and vanilla.
Chill, stirring occasionally till partially set.
Beat egg whites to soft peaks.
Slowly add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Pour into Cornflake Crust; top with reserved crumbs.
Chill firm, about 3 hours.
Corn flake Crust: Mix 1 1/2 cups finely crushed corn flakes, 1/2 cup finely chopped nuts, 1/3 CUP sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/3 cup butter melted.
Reserve 3/4 cup.
Press remainder on bottom of 8 or 9 inchspring form pan.
Chill.
Stir in beaten egg yolks and evaporated milk.
Cook and stir over simmering water till gelatin dissolves and mixture thickens slightly, about 10 minutes.
Remove from heat; add lemon peel; cool.
Stir in cottage cheese lemon juice, and vanilla.
Chill, stirring occasionally till partially set.
Beat egg whites to soft peaks.
Slowly add 1/4 cup sugar, beating to stiff peaks.
Fold into gelatin mixture.
Fold in whipped cream.
Pour into Cornflake Crust; top with reserved crumbs.
Chill firm, about 3 hours.
Corn flake Crust: Mix 1 1/2 cups finely crushed corn flakes, 1/2 cup finely chopped nuts, 1/3 CUP sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/3 cup butter melted.
Reserve 3/4 cup.
Press remainder on bottom of 8 or 9 inchspring form pan.
Chill.
Chef
