Annie mae's lemony cheese cake

Yield: 12 servings

Measure Ingredient
2 packs Gelatin,unflavored
½ cup Water,cold
3 Eggs,separated
1 cup Sugar
½ cup Milk
1 dash Salt
2 teaspoons Lemon rind,grated
3 tablespoons Lemon juice
4 cups Cottage cheese
1 cup Cream
2 cups Graham cracker crumbs
½ cup Sugar
½ cup Melted butter
2 Egg yolks
¾ cup Sugar
3 tablespoons Butter
1 teaspoon Lemon rind,grated
2 tablespoons Lemon juice
1½ tablespoon Cornstarch
3 tablespoons Water



1. Sprinkle gelatin over cold water and allow to stand until softened.

Combine egg yolks, sugar, milk, and salt in top half of a double boiler and cook over shimmering water, stirring frequently until custard thickens and coats the spoon. 2. Place lemon rind, lemon juice, and cottage cheese in container of electric blender and blend until smooth. Combine with cooled custard and blend well. Chill until mixture begins to thicken. 3. Beat egg whites and cream separately until stiff; fold into cottage cheese mixture. Pour into 2 Graham Cracker Crusts and chill until firm. Spread with lemon custard topping before serving. 


1. Preheat oven to 300'F.

2. Combine all ingredients in a large bowl. Press mixture evenly across bottom and sides of 2 8-9" pie pans and bake in preheated oven for 5-10 minutes. Chill well before filling. 

*** LEMON TOPPING FOR CHEESE CAKE *** Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water until quite thick, then cool slightly. Mix cornstarch with water and stir into lemon mixture.

Cool before spreading on cheese cakes.

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