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
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Directions: |
Directions:Preheat oven to 350º. 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 350º 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. |
This recipe for Lemonade Chiffon Cheesecake is from