Double Cheese Cheesecake With Graham Cracker Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 16 | Servings | |
INGREDIENTS
| 1 1/4 | c | Graham cracker crumbs |
| 3 | T | Sugar |
| 6 | T | Butter or margarine, melted |
| 1 | Lemon gelatin, 3 oz | |
| 1 1/4 | c | Boiling water |
| 1/2 | c | Evaporated milk, chilled |
| 1 1/2 | c | Whipping cream |
| 16 | oz | Cream cheese, softened |
| 1/2 | c | Cottage cheese |
| 1/2 | c | Lemon juice |
| 1/4 | t | Vanilla |
| 1/4 | t | Salt |
| 1/2 | c | Sugar |
INSTRUCTIONS
Using fingers, work crumbs and 3 tablespoons sugar into melted butter. Divide mixture, using 2/3 to cover bottom and sides of 9-inch springform pan and reserving 1/3 as topping to sprinkle over filling. Dissolve gelatin in boiling water. Set aside until syrupy. Combine milk and cream and beat until mixture is quite thick. Mix cheeses, lemon juice, vanilla, salt and 1/2 cup sugar in separate bowl. Add cheese mixture to cream mixture. Blend in partially set gelatin. Pour into crust and chill 4 hours. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 225
Calories From Fat: 166
Total Fat: 18.9g
Cholesterol: 60.5mg
Sodium: 169.9mg
Potassium: 87.1mg
Carbohydrates: 11.6g
Fiber: <1g
Sugar: 10.7g
Protein: 3.4g