Lemon and Walnut Cheesecake
- 2 cups cottage cheese, sieved
- Grated rind and juice of 2 lemons
- 3 tsp. unflavored gelatin
- 4 tbsp. hot water
- 2 eggs, separated
- ½ cup sugar
- 1 ¼ cups heavy whipping cream
- 2 ¼ cups crushed graham crackers
- 6 tbsp. butter, melted
- Few walnut halves
Grease an 8 inch loose bottomed cake pan. Blend the cottage cheese, lemon rind and juice together. Place the gelatin in a small bowl with the hot water and stir until it has dissolved. Mix the egg yolks and sugar together until thick, then add to the gelatin. Heat over hot water until the mixture thickens slightly. Cool and add to the cottage cheese. When the mixture is on the point of setting, fold in 2/3 cup of the cream, whipped, and the whisked egg whites. Pour into the pan and chill in the refrigerator. Mix together the graham cracker crumbs and melted butter and spread over the cheese cake. Press lightly so the crumbs will stick together. Allow to set. Turn out on to a serving plate, decorate with whipped cream and walnuts, then serve.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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