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Recipe Name: Annie Mae's Lemony Cheese Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

2 Gelatin, unflavored
1/2 Cup(s) Water, cold
1 Cup(s) Sugar
1/2 Cup(s) Milk
1 Dash(s) Salt
2 Teaspoon(s) Lemon Rind, Grated
3 Tablespoon(s) Lemon Juice
4 Cup(s) Cottage cheese
1 Cup(s) Cream
2 Cup(s) Graham cracker crumbs
1/2 Cup(s) Melted butter
2 Egg yolks
3 Tablespoon(s) Butter
1 1/2 Tablespoon(s) Cornstarch
3 Tablespoon(s) Water
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. *** GRAHAM CRACKER CRUSTS *** 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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 398
Calories From Fat: 183
Total Fat: 20.8g
Cholesterol: 135.5mg
Sodium: 363.6mg
Potassium: 126mg
Carbohydrates: 42.2g
Fiber: <1g
Sugar: 40.3g
Protein: 12.2g

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