Refrigerator Cheesecake

Name: Refrigerator Cheesecake
Ingredients: 1/2 cup butter, melted; 3/4 cup sugar; 2 cups Zwieback Toast Crumbs, finely crushed; 2 teaspoons ground cinnamon; 2 tablespoons gelatin; 1 cup water; 3 eggs, separated; 16 ounces cream cheese, softened; 1 lemon, juice and zest of, finely grated (3 tablespoons juice and 1 tablespoon zest); 1/4 teaspoon salt; 1/2 cup heavy cream

11 ingredients

10 steps

Ingredients

1/2 cup butter, melted
3/4 cup sugar
2 cups Zwieback Toast Crumbs, finely crushed
2 teaspoons ground cinnamon
2 tablespoons gelatin
1 cup water
3 eggs, separated
16 ounces cream cheese, softened
1 lemon, juice and zest of, finely grated (3 tablespoons juice and 1 tablespoon zest)
1/4 teaspoon salt
1/2 cup heavy cream

Directions

1

Blend butter, 1/4 cup of the sugar, crumbs and cinnamon.
2

Press 3/4 of this mixture on the bottom of a 9-inch springform pan.
3

Soak gelatin in 1/2 cup cold water for five minutes.
4

Cook egg yolks, remaining 1/2 cup sugar and remaining 1/2 cup water in a double boiler, stirring constantly, until mixture coats the spoon.
5

Remove from heat; add softened gelatin and stir until dissolved.
6

Mix with cream cheese gradually; add lemon juice, rind and salt and beat thoroughly.
7

Cool; when mixture begins to congeal, beat for several minutes with a mixer.
8

Whip cream; beat egg whites and fold both into gelatin mixture.
9

Pour into crumb lined pan and sprinkle remaining crumbs over the top.
10

Chill until firm.