| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs, Fruits |
|
Cheesecakes |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Crushed coconut cookies |
| 2 1/2 |
tb |
Sugar |
| 1/2 |
c |
Melted butter |
| 1 1/4 |
tb |
Gelatin |
| 1/4 |
c |
Water |
| 3 |
|
Eggs, separated |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Brown sugar |
| 4 |
tb |
Lemon juice |
| 4 |
tb |
Orange juice |
| 4 |
tb |
Grapefruit juice |
| 1 1/2 |
tb |
Grated lemon rind |
| 1 |
lb |
Cream cheese |
| 1 1/2 |
ts |
Vanilla |
| 1 |
c |
Cream |
| 1 1/2 |
tb |
Grated orange rind |
INSTRUCTIONS
FILLING:
Mix together the crushed cookies, sugar and melted butter. Press
firmly on the bottom and sides of a 9 inch springform pan. Chill
until ready to use. Soak the gelatin in the water for 5 minutes. Mix
the egg yolks with the salt and milk in the top of a double boiler.
Place over simmering water and cook, stirring constantly, until
thick. Remove from heat. Add sugar, brown sugar and gelatin to the
egg yolk mixture and stir until the sugars and the gelatin are
dissolved. Add the juices and grated lemon rind. Cool until the
mixture begins to thicken. Press the cream cheese through a strainer
and beat with the vanilla and cooled gelatin mixture until smooth.
Whip the cream and fold into the cream cheese mixture. Beat the egg
whites until they form soft peaks and fold into the cheese mixture.
Pour into the prepared crust and sprinkle with grated orange rind.
Chill for several hours or overnight.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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