Cheeseless Cheesecake
Yield
6 servingsPrep
20 minCook
30 minReady
110 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1 | teaspoon |
lemon zest
|
|
| 1 ½ | cup |
milk, sweetened condensed
|
|
| ⅓ | cup |
lemon juice
|
|
| ½ | teaspoon |
nutmeg
|
|
| ⅔ | cup |
zwieback crumbs
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 5 | ml |
lemon zest
|
|
| 355 | ml |
milk, sweetened condensed
|
|
| 79 | ml |
lemon juice
|
|
| 2.5 | ml |
nutmeg
|
|
| 158 | ml |
zwieback crumbs
|
* |
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
butter
melted |
|
Directions
Beat egg yolks and combine with condensed milk.
Add lemon rind, juice, vanilla and nutmeg.
Blend well.
Fold in stiffly beaten egg whites.
Set aside.
Combine melted butter and zweiback crumbs.
Sprinkle butter 8-inch square or 9-inch round cake pan with half the crumbs.
Pour in reserved filling mixture and sprinkle with remaining crumbs.
Bake at 325℉ (160℃) for 30 minutes.
Turn off heat; let cool for one hour in oven with door closed.
