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
Written cooking instructions as an idea can be found far back into history, in truth as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, generally, these old recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to food historians are some tablets in the Sumerian language describing the making 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 blissful. During Roman times 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the early Romans made use of many herbs, including a few that are still present in modern kitchens like thyme, mint and dill. Closer to modern times, we have a couple of interesting books published in the 14th Century ; a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the indian food that is served today, but rather accounts of the types of meals eaten by the nobility of that period. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, such as basil and coriander. These new foods and spices prompted an increase in recipe publications, the majority of which are now in private cookery archives. During the succeeding few centuries, the rich families of Europe competed with each other to serve up the most extravagent banquests, and as a result cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the twentieth century, recipe books were in high demand, as a result of increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Annie Mae's Lemony Cheese Cake recipe.
