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|2 Envelopes Unflavored Gelatin
¼ Teaspoon Salt
2 Eggs, separated
1 Cup Knudsen® Vitamin D Milk
1 Tablespoon Lemon Juice
Spicy Graham Cracker Crust:
3 Tablespoons Knudsen® Butter-Salted (Melted)
2 Tablespoons Sugar
1 Cup (12 Crackers) Graham Cracker Crumbs
3 Tablespoons Sugar
1 Tablespoon Cornstarch
|1 Teaspoon Grated Lemon Peel
1 Teaspoon Vanilla
¼ Cup Sugar
1 Cup (1/2 Pt.) Knudsen® Whipping Cream
3 Cups (1 ½ Pts.) Knudsen® Cottage Cheese
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
1 (1 lb.) Can Whole Cranberry Sauce
½ Teaspoon Grated Lemon Peel
|Mix gelatin, ¾ cup sugar and salt in top of double boiler. Add egg yolks and Knudsen® Vitamin D Milk. Beat until well blended. Cook over boiling water, stirring constantly, until gelatin is dissolved. Remove from heat. Stir in lemon juice, lemon peel and vanilla. Refrigerate, stirring occasionally until mixture mounds slightly when dropped from a spoon.
While mixture is chilling, prepare Spicy Graham Cracker Crust by blending crust ingredients together, keeping aside 2 tablespoons of the crumb mixture. Press remaining crumbs on the bottom of a 9-inch spring-form pan and set aside.
Beat egg whites until frothy. Gradually add ¼ cup sugar; continue beating until stiff and glossy. Set aside. Whip the Knudsen® Whipping Cream until stiff. Set aside.
In a large bowl, beat Knudsen® Cottage Cheese on high speed until curds break. Blend in thickened gelatin mixture. Fold in whipped cream and then beaten egg whites. Pour into already prepared crust and sprinkle with remaining crumbs. Refrigerate about 4 hours or until firm. Makes 10 to 12 servings.
To make the Cranberry Glaze, blend sugar and cornstarch in a saucepan to remove lumps and gradually blend in cranberry sauce and lemon peel. Cook, stirring constantly until thickened and clear. Refrigerate. When cooled, spread over chilled cheesecake and refrigerate. Makes enough glaze for one 9-inch cheesecake.