Refrigerator Cheesecake
.
Yield
10 servingsPrep
20 minCook
15 minReady
6 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
graham cracker crumbs
|
*
|
| 4 | tablespoons |
sugar
|
|
| ½ | cup |
butter
melted |
|
| 1 | teaspoon |
cinnamon
|
|
| Filling | |||
| 1 | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 3 | large |
eggs
separated |
|
| ½ | cup |
lemon juice
|
|
| 4 | tablespoons |
cornstarch
|
|
| 1 | pound |
cottage cheese
|
|
| 1 | each |
lemon zest
grated |
*
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
graham cracker crumbs
|
*
|
| 6E+1 | ml |
sugar
|
|
| 118 | ml |
butter
melted |
|
| 5 | ml |
cinnamon
|
|
| Filling | |||
| 237 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 3 | large |
eggs
separated |
|
| 118 | ml |
lemon juice
|
|
| 6E+1 | ml |
cornstarch
|
|
| 453.6 | g |
cottage cheese
|
|
| 1 | each |
lemon zest
grated |
*
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Mix together graham cracker crumbs, sugar, melted butter and cinnamon.
Press on the bottom and sides of a 10 inch springform pan.
Combine the sugar, salt and egg yolks and beat until light.
Mix together the lemon juice and cornstarch and add to the egg mixture.
Add the cottage cheese to the mixture and cook in the top of a double boiler over simmering water until thick, stirring constantly. Remove from heat and cool.
Add the lemon rind and vanilla; mix well.
Beat the egg whites until stiff and gently fold into the mixture.
Pour into the crust and place in the refrigerator until firm.
Serves 8 to 10 .
