Patriotic Cheesecake
Preparation time: 10 minutes
Total time: 8 1/2 hours
Serving size: serves 6
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2 12-ounce tubs Meadow Brook small curd cottage cheese
3 egg yolks, slightly beaten
1 tablespoon almost extract
2 tablespoon Meadow Brook milk
2 tablespoon lemon juice
1 cup sugar
1/4 teaspoon salt
2 cups whipped cream
3 egg whites
2 envelopes of unflavored gelatin softened in 1/2 cup cold water
Crust: 2 cups graham cracker crumbs. 1/2 cup melted butter. Blend Meadow Brook cottage cheese. Add almond, lemon juice and salt. Combine egg yolks, milk and sugar. Cook in double boiler or microwave until thick, stirring constantly. Stir in softened gelatin until melted. Cool slightly and stir in cheese mixture and whipped topping. Press crumbs into a 9-inch cake pan.
Pour in cake mixture and chill for 8 hours. Unmolded and top with blueberry and cherry pie filling.
This recipe uses Meadow Brook 1% Lowfat Cottage Cheese.
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