Annie Mae's Lemony Cheese Cake Recipe

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0 votes | 154 views
Servings: 12

Ingredients

Cost per serving $1.02 view details

Directions

  1. 1. Sprinkle gelatin over cool water and allow to stand till softened.
  2. Combine egg yolks, sugar, lowfat milk, and salt in top half of a double boiler and cook over shimmering water, stirring frequently till custard thickens and coats the spoon.
  3. 2. Place lemon rind, lemon juice, and cottage cheese in container of electric blender and blend till smooth. Combine with cooled custard and blend well. Refrigeratetill mix begins to thicken.
  4. 3. Beat egg whites and cream separately till stiff; fold into cottage cheese mix. Pour into 2 Graham Cracker Crusts and refrigeratetill hard.
  5. Spread with lemon custard topping before serving.
  6. *** GRAHAM CRACKER CRUSTS***
  7. 1. Preheat oven to 300'F.
  8. 2. Combine all ingredients in a large bowl. Press mix proportionately across bottom and sides of 2 8-9" pie pans and bake in preheated oven for 5-10 min. Refrigeratewell before filling.
  9. *** LEMON TOPPING FOR CHEESE CAKE***
  10. Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water till quite thick, then cold slightly. Mix cornstarch with water and stir into lemon mix. Cold before spreading on cheese cakes.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 313g
Recipe makes 12 servings
Calories 597  
Calories from Fat 201 34%
Total Fat 22.69g 28%
Saturated Fat 11.35g 45%
Trans Fat 0.0g  
Cholesterol 106mg 35%
Sodium 700mg 29%
Potassium 212mg 6%
Total Carbs 85.56g 23%
Dietary Fiber 1.4g 5%
Sugars 61.38g 41%
Protein 14.22g 23%
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