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Recipe - Cheesecake, custard style
Cheesecake, custard style
35 graham crackers
½ cup sugar
¾ cup melted butter
½ cup water
1 ½ envelopes unflavored gelatin
¾ cup milk
¾ cup sugar (1 cup if you like it sweet)
5 egg yolks
5 egg whites
1 teaspoon vanilla
14 oz cream cheese
½ pint whipping cream
Roll graham crackers until fine crumbs. Keep apart ¾ cup crumbs for topping. Add ¾ cup melted butter and ½ cup sugar. Line sides and bottom of spring form pan with mixture. Bake in warm oven for 2 minutes (not longer or it will get hard). Let cool.
Dissolve unflavored gelatin in ½ cup cold water and set aside. Beat egg yolks, add milk and sugar, and cook over low heat until custard, stirring constantly. Add vanilla, gelatin mixture and cream cheese to custard and beat until creamy.
Beat egg whites. Beat whipping cream in separate bowl. Fold both together gently, then fold into custard filling gently.
Pour filling into pan. Sprinkle remaining cracker crumbs over top.
Store overnight in refrigerator and take out 20 minutes before serving.
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