"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Lemonade Chiffon Cheesecake Recipe

3.5 stars - based on 2 votes
  Tried it? Rate this Recipe:
 

 

This recipe for Lemonade Chiffon Cheesecake, by , is from Family "Favorites" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Sorosky
Added: Monday, October 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust

1 3/4C. graham crackers crumbs (about 16 crackers)

6T. unsalted butter, melted

2tsp. grated lemon peel

Filling

1 envelope unflavored gelatin

1/4C. cold water

5 large eggs, separated and at room temperature

3/4C. sugar plus 1/2C. sugar

1/8tsp. salt

1/3C. milk, heated until hot

3packages (8oz. each) cream cheese, at room temperature

1 can (6oz.) lemonade concentrate, thawed

1tsp. lemon extract

Directions:
Directions:
Preheat oven to 350. Butter a 9X3"or 91/2X2" springform pan.

Crust

Mix graham cracker crumbs, butter and lemon peel in food processor fitted with metal blade until blended. Press evenly over bottom and two thirds up sides of springform pan.

Place on baking sheet. Bake in the 350 oven for 12 to 14 minutes or until firm. Cool completely.

Filling

Meanwhile, sprinkle gelatin over water in a small bowl; set aside for 5 minutes to soften. Whisk egg yolks, 3/4C. sugar and salt in top of double boiler off heat until well blended. Set over simmering water and gradually stir in hot milk. Stir constantly until it is very hot and thick enough to leave a path on a wooden spoon when you run your finger along it, about 7 minutes. Stir in softened gelatin until dissolved. Remove from heat and cool to lukewarm, about 15 minutes.

Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth. Gradually add the egg yolk mixture, lemonade and lemon extract, beating constantly. Scrape down sides of bowl and mix on low speed until smooth and blended. Beat egg whites in a separate mixing bowl with electric mixer on low speed until frothy. Increase speed to high and beat until stiff but moist peaks form. Gradually add 1/2C. sugar, beating until stiff but moist peaks form. Stir small amount of egg whites into lemon mixture, then fold in the rest. Pour into crust, smoothing top evenly with a spatula. Cover with plastic wrap and refrigerate for several hours or until set. The cake may be refrigerated up to 2 days, if desired.

Before serving, remove sides of springform. Serve chilled.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is from a great chef by the name of Marlene Sorosky who has many cookbooks that I have used for years.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

843W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!