Buttercrunch cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BUTTER CRUNCH
1/4 cup butter
1/2 cup flour
2 tablespoons brown sugar
1/4 cup chopped pecans
FILLING
1 envelope gelatin
1/3 cup sugar
1/8 teaspoon salt
1 egg (separated)
1/2 cup milk
teaspoon lemon juice
1 teaspoon lemon rind
1 teaspoon vanilla
12 ounce carton cream style cottage cheese
2 tablespoons sugar
1 cup XX cream, whipped
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Directions: |
Directions:BUTTER CRUNCH
Heat oven [to] 400º (mod hot)
Mix all [butter crunch] ingredients with hands.
Spread in oblong 9X13 pan.
Bake 15 minutes.
Take from oven. Stir with spoon.
Save 1/4 cup for top of cake.
Immediately press the rest against bottom and sides of 9" pie pan.
Cool, and fill.
FILLING
Mix gelatin, sugar & salt in saucepan. Gradually add egg yolk & milk (beaten together). Bring just to boiling over medium heat stirring constantly. Remove from heat.
Add juice, rind & vanilla. Cool.
Sieve* cottage cheese into large bowl. Stir in gelatin mixture.
Chill & stir once in a while until mixture mounds slightly when dropped from spoon.
Make a meringue of separated egg white & 2 tablespoons sugar.
Fold into gelatin & cheese mixture. Fold in whipped cream. |
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Personal
Notes: |
Personal
Notes: *appears to be sieve, but unclear.
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