2 package gelatin,unflavored
1/2 cup water,cold
3 eggs,separated
1 cup sugar
1/2 cup milk
1 dash salt
2 tsp lemon rind,grated
3 tbsp lemon juice
4 cup cottage cheese
1 cup cream
GRAHAM CRACKER CRUSTS
2 cup graham cracker crumbs
1/2 cup sugar
1/2 cup melted butter
LEMON TOPPING
2 egg yolks
3/4 cup sugar
3 tbsp butter
1 tsp lemon rind,grated
2 tbsp lemon juice
1 1/2 tbsp cornstarch
3 tbsp water
Directions
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.
*** 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.
Servings: 12 servings
Annie Mae's Lemony Cheese Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Cheese; Cheese Cake; Dessert; Fruit
The History of Recipes
Academics have tracked the existance of recipes way back into antiquity, at least as far back into recorded history as the Egyptians, and possibly even further. However, these, old cook books were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to food historians is a series of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As our culinary historical trip moves on a few more years there were a couple of interesting books from the 1300s - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the curry that is popular today, but instead accounts of the types of food eaten by the rich and wealthy people of the period. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices prompted an explosion in manuscripts on food, many of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the best banquets, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery books were in great demand, due to more people being able to read, more spare time and having more money to spend. Like it or not, the introduction of television brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Annie Mae's Lemony Cheese Cake recipe.
