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Double Cheese Cheesecake with Graham Cracker

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Recipe

 

Yield

10 servings

Prep

20 min

Cook

?

Ready

4 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Graham cracker crust
1 ¼ cups graham cracker crumbs
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3 tablespoons sugar
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6 tablespoons butter
or margarine,
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Filling
1 package gelatin, unflavored
lemon, (3 oz)
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1 ¼ cups water
boiling
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½ cup evaporated milk
chilled
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1 ½ cups heavy whipping cream
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16 ounces cream cheese
softened
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½ cup cottage cheese
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½ cup lemon juice
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¼ teaspoon vanilla extract
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¼ teaspoon salt
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½ cup sugar
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Ingredients

Amount Measure Ingredient Features
Graham cracker crust
296 ml graham cracker crumbs
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45 ml sugar
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9E+1 ml butter
or margarine,
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Filling
1 package gelatin, unflavored
lemon, (3 oz)
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296 ml water
boiling
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118 ml evaporated milk
chilled
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355 ml heavy whipping cream
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462.4 ml/g cream cheese
softened
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118 ml cottage cheese
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118 ml lemon juice
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1.3 ml vanilla extract
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1.3 ml salt
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118 ml sugar
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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 155g (5.5 oz)
Amount per Serving
Calories 43477% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 23g 115%
Trans Fat 0g
Cholesterol 120mg 40%
Sodium 295mg 12%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 15g
Vitamin A 28% Vitamin C 10%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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