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Double Cheese Cheesecake with Graham Cracker Crust

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Submitted by mariacakes

YIELD

16 servings

PREP

20 min

COOK

0 min

READY

4 hrs

Ingredients

Graham cracker crust
1 ¼ 296
3 45
TABLESPOONS ML SUGAR
6 9E+1
TABLESPOONS ML BUTTER
melted
Filling
3 86.7
OUNCES ML/G GELATIN, UNFLAVORED
lemon
1 ¼ 296
CUPS ML WATER
boiling
½ 118
CUP ML EVAPORATED MILK
chilled
1 ½ 355
16 462.4
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML COTTAGE CHEESE *
½ 118
CUP ML LEMON JUICE
¼ 1.3
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML SUGAR

Directions

Using fingers, work crumbs and 3 tablespoons sugar into melted butter.

Divide mixture, using ⅔ to cover bottom and sides of 9-inch springform pan and reserving ⅓ as topping to sprinkle over filling.

Dissolve gelatin in boiling water.

Set aside until syrupy.

Combine milk and cream and beat until mixture is quite thick.

Mix cheeses, lemon juice, vanilla, salt and ½ cup sugar in separate bowl.

Add cheese mixture to cream mixture.

Blend in partially set gelatin.

Pour into crust and chill 4 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 283 74% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 191mg 8%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 15g
Vitamin A 17% Vitamin C 6%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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