Violet's Lemon Cheesecake


1/4 cup butter
1 1/4 cups Graham cracker crumbs
2 tbsp sugar
1/2 tsp cinnamon

Line 9-inch springform pan with parchment paper (optional). Do not grease the pan even if you do not use the parchment paper.  I find the parchment paper keeps the cake bottom from tasting like metal from the pan.
Melt butter in saucepan. Mix in crumbs, sugar and cinnamon. Pack into bottom and sides of 9-inch springform pan. Chill briefly before adding filling.


2 tbsp plain gelatin
1/4 cup cold water
2 egg yolks
1 cup sugar
1 cup heavy cream (whipping cream)
2 lemons (juice & rind of each ... I got 1/2 cup juice and 1 tbsp rind from two lemons)
2 egg whites, beaten stiff
1 tsp salt (or less)
1/2 cup milk
1 lb. cottage cheese (I used large curd cottage cheese, but the recipe actually calls for "cream style)
2 tsp vanilla

Soften gelatin in cold water. Beat egg yolks in double boiler together with salt, milk and sugar. Cook until mixture begins to thicken, stirring constantly. Remove from heat. Add to hot mixture the lemon rind and gelatin. Stir until all is dissolved. Beat in cottage cheese, lemon juice, vanilla, egg whites and whipped cream. Pour cheese mixture on top of crumb shell. Let chill overnight, or about 6 hours).

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