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Title: Mom’s Refrigerator Cheese Cake
Submitted by: sness - June 21, 2006
Crust:
2 T melted butter
1 T sugar
¼ cup finely chopped nuts (optional)
¼ cup graham wafer crumbs
¼ tsp cinnamon
¼ tsp nutmeg
Filling:
2 envelopes unflavored gelatin
1 cup sugar
¼ tsp salt
2 eggs, separated
1 cup milk
1 tsp grated lemon rind
3 cups creamed cottage cheese
1 T lemon juice
1 tsp vanilla
1 cup whipping cream, whipped
Combine melted butter, sugar, spices, and crumbs to form crust. Pat into pan 8" spring form pan.
Combine gelatin, ¾ cup of the sugar, and the salt in the top of a double boiler. Beat egg yolks and milk together and add to gelatin mixture. Cook over boiling water, stirring constantly, until gelatin dissolves and mixture thickens (about 10 minutes). Remove from heat. Add lemon rind, then cool. Press cottage cheese through sieve so that it is quite smooth. (Or use a food processor!) Stir in cooled gelatin mixture. Stir in lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from the spoon. Beat egg whites stiff, but not dry. Gradually add remaining ¼ cup sugar and beat until very stiff. Fold beaten egg whites and whipped cream into gelatin mixture. Turn into prepared pan and chill until firm.
2 T melted butter
1 T sugar
¼ cup finely chopped nuts (optional)
¼ cup graham wafer crumbs
¼ tsp cinnamon
¼ tsp nutmeg
Filling:
2 envelopes unflavored gelatin
1 cup sugar
¼ tsp salt
2 eggs, separated
1 cup milk
1 tsp grated lemon rind
3 cups creamed cottage cheese
1 T lemon juice
1 tsp vanilla
1 cup whipping cream, whipped
Combine melted butter, sugar, spices, and crumbs to form crust. Pat into pan 8" spring form pan.
Combine gelatin, ¾ cup of the sugar, and the salt in the top of a double boiler. Beat egg yolks and milk together and add to gelatin mixture. Cook over boiling water, stirring constantly, until gelatin dissolves and mixture thickens (about 10 minutes). Remove from heat. Add lemon rind, then cool. Press cottage cheese through sieve so that it is quite smooth. (Or use a food processor!) Stir in cooled gelatin mixture. Stir in lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from the spoon. Beat egg whites stiff, but not dry. Gradually add remaining ¼ cup sugar and beat until very stiff. Fold beaten egg whites and whipped cream into gelatin mixture. Turn into prepared pan and chill until firm.