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Рецепт Lemon Chiffon Cheese Cake
by CookEatShare Cookbook

Lemon Chiffon Cheese Cake
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  Порций: 12

Ингредиенты

  • 1 1/2 c. graham cracker crumbs (18)
  • 1/3 c. sugar
  • 1 teaspoon cinnamon
  • 1/2 c. butter, melted
  • 2 envelopes unflavored gelatin
  • 1/4 c. cool water
  • 2 slightly beaten egg yolks
  • 1/2 c. lowfat milk
  • 1 c. plus 2 T sugar
  • 1 teaspoon salt
  • 1 T grated lemon rind
  • 2 c. cream-style cottage cheese
  • 1/4 c. lemon juice
  • 2 teaspoon vanilla
  • 1/4 tsp, and extract
  • 1 c. heavy cream
  • 2 egg whites, stiffly beaten
  • 1/8 c. minced nuts (optional)

Инструкции

  1. Put together Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mix into the bottom of a 9-inch springform pan. Reserve the rest of the crumbs for topping.Soften gelatin in cold water. In a double boiler or possibly saucepan, beat egg yolks slightly, stir in lowfat milk, and the remaining amount of sugar and salt.
  2. Cook over hot, not boiling water, stirring constantly till mix begins to thicken or possibly coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add in lemon rind. Cool to the consistency of thick honey, then beat till light and airy.
  3. Mash the cottage cheese till there are no more lumps. Add in the lemon juice, vanilla and almond to extract. Blend in the gelatin mix. Whip cream till stiff. Fold into gelatin mix.
  4. Beat egg whites till stiff, but not dry. Fold them in gently. Turn mix out into the pan that was previously lined with Graham cracker crumbs. Sprinkle top of mix with reserved crumbs and finely minced nuts.
  5. Refrigerate several hrs or possibly overnight. Serve with blueberry or possibly strawberry sauce, pureed fruit, or possibly canned peaches.