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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 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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