March 14, 2008

No Bake Lemon Cheesecake

This one I love to make in the summer because you don't have to bake it. Its a luscious lemon one and to make it even yummier I top mine with Lemon Curd. I adore lemon anything so anytime I can add more , Ill do it. (The bf does not like my fondness for lemon either, says damn you put lemon on anything! No I don't!)


1 c. brown edged lemon wafer crumbs (about 18 wafers) Or I sometimes use Nilla wafers

1/4c. (1/2 stick) butter or margarine, melted

2 tb. sugar

2 envelopes unflavored gelatin

3/4c sugar

3 eggs, separated

1c. milk

1 lb. creamed cottage cheese

2 tsp. grated lemon rind

1/3c lemon juice

1 c. heavy cream

Lemon Curd to top (opt. but I added this to mine,yum!)

Combine crumbs, butter and the 2tb. sugar in a sm. bowl. Press into bottom of a 9in. spring form pan, reserving 2tb. for the top. Combine gelatin, 1/2 c of the remaining sugar and egg yolks in a med. size saucepan. Beat with mixer till well mixed. Stir in milk till well blended. Cook over med. heat, stirring constantly, till sugar and gelatin are dissolved and mixture is slightly thickened, about 5min. Cool.

Press cheese thru a sieve or process in a food processor till smooth. Stir in cooled gelatin mixture, lemon rind and juice. Beat egg whites till foamy-white in a sm. bowl. Beat in the remaining 1/4c. sugar gradually, till meringue forms soft peaks. Beat cream in a sm. bowl till stiff. Fold cream, then meringue, into cheese mixture. Spoon into prepared pan. Chill 4hrs till or till set. Top with Lemon curd if your using it and the reserved crumbs. Carefully remove the side of the spring form pan to serve.

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