Double cheese cheesecake with graham cracker crust
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| 1 | pack | Lemon gelatin (3 oz) |
| 1¼ | cup | Boiling water |
| ½ | cup | Evaporated milk; chilled |
| 1½ | cup | Whipping cream |
| 16 | ounces | Cream cheese; softened |
| 6 | tablespoons | Butter or margarine; melted |
| ½ | cup | Cottage cheese |
| ½ | cup | Lemon juice |
| ¼ | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| ½ | cup | Sugar |
Directions
GRAHAM CRACKER CRUST
FILLING
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.