Food Recipe of the Day: Apricot or Blueberry Cheesecake

Apricot or Blueberry Cheesecake


2 envelopes unflavored gelatin
1/2 c. sugar
1/2 tsp. granulated noncaloric sweetener
1/8 tsp. salt
2 eggs
1 c. skim milk
2 tsp. grated lemon rind
1 Lb. cottage cheese
1 c. yogurt
1 tsp. vanilla
1/2 c. dry milk powder
1/2 c. ice water
2 Tbs. lemon juice
2 Tbs. graham cracker crumbs
Dash ground mace

Mix the gelatin, 1/4 c. sugar, sweetener, and salt in a double broiler. Add eggs yolks and skim milk. Stir just to mix. Cook 5 minutes, until the gelatin is dissolved, stirring constantly. Remove from heat and add lemon rind. Cool to room temperature. Rug the cottage cheese through a sieve, stir in the yogurt and vanilla. Fold into the gelatin mixture and chill. Beat the dry milk with 1/2 c. ice water with a rotary beater until thick. Add lemon juice and continue to beat until consistency of whipped cream. Fold this into the cheese mixture. Beat the egg whites until frothy, gradually add the remaining sugar and continue to beat until thick shiny peaks form. Fold this into the cheese mixture and chill slightly. Turn into a 9 inch slip bottom pan. Sprinkle top with the crumbs mixed with mace. Chill for about 2 hours, until firm.

Apricot cheese Cake

1- 1 Lb can apricots
1 Tbs. cornstarch
1/3 c. sugar
1/8 tsp lemon rind

Prepare cheese cake according to above recipe. In a pot combine apricots, cornstarch,sugar,lemon rind, cook until mixture thickens. Cool. Spread over cool cheese cake. Refrigerate until set. Or you can omit apricots and use 1 Lb can of blueberries.



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