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 traced the existence of recipes way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, these, early cook books were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also describes how the cooks of Roman times were skilled in the use of a good variety of spices, including some that we all recognise for example basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an outbreak in recipe manuscripts, most of which still exist in private collections. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially chefs and their recipes were much in demand. However, it wasn`t until the 1800s that haute cuisine and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, testing, and writing down the recipes of their peers. When we get to the 20th century, cooking books are in great demand, mostly due to better eduction, more spare time and having more money. |
We hope you enjoy this Annie Mae's Lemony Cheese Cake recipe.
