Refrigerator lemon cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a -- cake must | ||
| Be made a | ||
| Serving | ||
| Base | ||
| 1½ | cup | Cookie crumbs |
| 2 | tablespoons | Melted butter |
| 2 | tablespoons | Sugar -- less may be |
| Required | ||
| If cookies used for crumbs | ||
| Are sweet | ||
| Filling | ||
| 4 | larges | Egg yolks -- slighly beaten |
| 1 | Scant tsp salt | |
| ¾ | cup | Milk |
| 1 | cup | Sugar |
| 2 | tablespoons | Lemon rind |
| 2 | tablespoons | Gelatin softened in |
| ½ | cup | Cold water |
| 1⅔ | pounds | Cream cheese -- softened |
| And | ||
| Mashed | ||
| ⅓ | cup | Lemon juice |
| 1 | cup | Whipping cream |
| 4 | larges | Egg whites -- beaten stiff |
Directions
base: combine the ingredients and press the crust into the bottom, not the sides, of a 12 inch square pan, Filling: In a saucepan place the egg yolks, salt, milk and sugar. cook and stir this over medium heat until the mixture thicens slightly. Add 1 tb of the rind mixture with the gelatin and water; cook and stir the mixture until it is blended. Remove it fro
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman