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Annie Mae's Lemony Cheese Cake

Author/Submitted by:
Servings: 12
Categories: Cheesecakes / Desserts

2  packages  Gelatin, unflavored
1/2  cup  Water, cold
3    Eggs, separated
1  cup  Sugar
1/2  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
1/2  cup  Sugar
1/2  cup  Melted butter

2    Egg yolks
3/4  cup  Sugar
3  tablespoons  Butter
1  teaspoon  Lemon rind, grated
2  tablespoons  Lemon juice
1 1/2  tablespoons  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.

4. *** GRAHAM CRACKER CRUSTS *** Preheat oven to 300'F. 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.

5. *** 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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