Lemon Velvet Cheesecake
Prep
45m
Wait
1d
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients:
| 3/4 cup graham crackers, crushed |
| 2 Tablespoons butter or margarine |
| 2 Tablespoons sugar |
| 2 enveloped unflavored gelatin |
| 2/3 cup sugar |
| 2 large egg yolks |
| 1/2 cup reconstituted nonfat dry milk |
| 3 8 ounce packages cottage cheese |
| 1 tablespoon lemon rind, grated |
| 2 large egg whites |
| 2 Tablespoons sugar |
| 1 2 ounce package dessert topping mix, like dream whip. |
Lemon Velvet Cheesecake Directions
- Blend Graham crackers, butter or margarine, and 2 tablespoons of sugar together; Reserve 2 tablespoons of the mixture. Press remainder onto bottom of 8 inch springform pan; chill while preparing filling. Combine gelatin and 2/3 cup sugar in saucepan. Beat egg yolks lightly; add with milk to gelatin sugar mixture. Cook over low heat, stirring constantly, until sugar is dissolved and mixture is slightly thickened; cool. Pressed cheese through food. mill or sieve .Stir or cooled gelatin mixture into cheese; chill until mixture begins to thicken.
- Beat egg whites until foamy; add 2 tablespoons of sugar gradually; continue beating until meringue form stiff, classy peaks. Fold meringue into cheese mixture. Prepare desert topping mix according to package directions, using reconstituted nonfat dry milk in place of whole milk. Full topping mixture into cheese mixture. Spoon into springform pan. Chill several hours or overnight.
- When filling is firm, loose and filling by running spatula carefully around sides of pan before opening fastener on side of pan. Remove pan by lifting straight up an off. We've cheese cake on pan bottom for serving. Hold cake in hand, the sides with reserved crumb mixture. Garnish cake with lemon rose and frosted grapes, if desired.
- Makes 12 servings
Notes
