Lemon Cheesecake

By JJCR

Ingredients

• Crumb Crust
• 1 cup sugar
• 2 envelopes unflavored gelatin
• 1/4 tsp. salt
• 1 6oz. can (2/3 cup)evaporated milk
• 2 beaten egg yolks
• 1 tsp. grated lemon peel
• 2 12oz. cartons (3 cups) cream-style cottage cheese, sieved
• 2 tbsp. lemon juice
• 1 tsp. vanilla
• 2 egg whites
• 1 cup whipping cream, whipped

Details

Servings 8

Preparation

Step 1

Crumb Crust:
In bowl, mix 1 cup graham cracker crumbs, 1/4 cup sugar, 3/4 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 cup butter, melted. Mix till crumbly. Reserve 1/4 cup for garnish; press remainder on bottom and sides of buttered 9 in. spring-form pan. Chill.

In a saucepan, combine 3/4 cup sugar, gelatin, and salt. Stir in evaporated milk, then egg yolks. Cook and stir over low heat till gelatin dissolves. Add lemon peel; cool at room temperature for 30 min. Stir in cottage cheese, lemon juice, and vanilla. Chill, stirring occasionally, till mixture mounds. Beat egg whites to soft peaks; gradually add 1/4 cup sugar, beating to stiff peaks. Fold into gelatin mixture. Fold in whipped cream. Pour into chilled crust; sprinkle with reserved crumbs. Chill overnight.