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Yogurt Cheesecake

Author/Submitted by:
Servings: 8
Categories: Cheesecakes / Desserts

Ingredients:
1 1/2  cups  crushed coconut cookies
1 1/2  teaspoons  cinnamon
2  tablespoons  sugar
1/2  cup  melted butter

FILLING
2  tablespoons  gelatin
1/2  cup  water
1  pound  cottage cheese
1  cup  yogurt
3    eggs, separated
2/3  cup  sugar
1/8  teaspoon  salt
3  teaspoons  grated lemon rind
2  tablespoons  lemon juice
1/2  cup  sugar
1  cup  cream

Directions:
1. Mix together the crushed cookies, cinnamon, sugar, and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.

2. Mix together the gelatin and water, and allow to soak for 5 minutes.

3. Beat together the cottage cheese and yogurt. Set aside.

4. In the top of a double boiler, beat the egg yolks with the sugar, salt, and lemon rind. Put over simmering water and cook, stirring constantly for 5 minutes.

5. Add the gelatin and stir until dissolved. Remove from heat and cool slightly.

6. Stir in the cheese-yogurt mixture with the lemon juice.

7. Beat the egg whites until they form soft peaks, add the 1/2 cup sugar, and continue beating until stiff. Fold into the cheese-yogurt.

8. Whip the cream and fold into the mixture.

9. Pour into the prepared crust and chill overnight or for 8 hours.


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