Annie Mae's Lemony Cheese Cake
Submitted by maralbob
Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.
YIELD
12 servingsPREP
50 minCOOK
10 minREADY
60 minThis vintage recipe transforms humble cottage cheese into something remarkably elegant and cloud-like.
Blending the cottage cheese smooth eliminates any graininess, while folded-in whipped cream and beaten egg whites create an impossibly light texture that sets firm thanks to gelatin.
The double hit of lemon (zest in the filling, glossy curd on top) delivers bright citrus punch without being cloying.
Best made a day ahead so flavors meld and the texture sets perfectly.
Pro Tips
- Blend it smooth: Cottage cheese must be completely pureed in a blender; any lumps ruin the silky texture
- Chill until just thickening: Too-firm mixture won’t fold evenly with whipped cream and egg whites; catch it at the thick-but-pourable stage
- Fold gently: Beating deflates those carefully whipped whites; use a spatula and fold in broad strokes
- Double boiler insurance: Custards and lemon curd cook gently over simmering water without scrambling eggs
Variations
- Swap lemon for lime (zest and juice) for a tangy key lime version
- Add fresh berry compote between the cheesecake and lemon topping
- Make it chocolate by folding in melted, cooled dark chocolate before adding the whipped cream
Ingredients
Directions
Sprinkle gelatin over cold water and allow to stand until softened. Combine egg yolks, sugar, milk, and salt in top half of a double boiler and cook over shimmering water, stirring frequently until custard thickens and coats the spoon.
Place lemon rind, lemon juice, and cottage cheese in container of electric blender and blend until smooth. Combine with cooled custard and blend well. Chill until mixture begins to thicken.
Beat egg whites and cream separately until stiff; fold into cottage cheese mixture. Pour into 2 Graham Cracker Crusts and chill until firm. Spread with lemon custard topping before serving.
** GRAHAM CRACKER CRUSTS *** 1. Preheat oven to 300’F. 2. Combine all ingredients in a large bowl. Press mixture evenly across bottom and sides of 2 8-9” pie pans and bake in preheated oven for 5 to 10 minutes. Chill well before filling.
*** LEMON TOPPING FOR CHEESE CAKE *** Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water until quite thick, then cool slightly. Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.
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