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Muscadine Cheese Cake




Source of Recipe


Internet


List of Ingredients




2 cups grape puree
2 packages gelatin (unflavored)
1 cup sugar
3 cups creamed cottage cheese
Red food coloring (optional)
1 1/2 cups craham cracker crumbs
6 tablespoons melted butter or margarine
1/4 cup sugar


Recipe



Soften gelatin in 1/2 cup of grape puree. Heat remaining puree and add gelatin mixture and 1 cup sugar. Stir until dissolved. Allow mixture to cool slightly. Beat cottage cheese until creamy using electric mixer at high speed. Add gelatin mixture and several drops of red food coloring. Mix until all ingredients are of creamy consistency.

If electric blender is used, place cottage cheese, gelatin mixture and red coloring in blender container. Blend at high speed until mixture is creamy.

Cool until mixture begins to thicken and pour into graham cracker crust.

Crust:
Combine graham cracker crumbs, 1/4 cup sugar and melted butter. Save 1/2 cup of crumb mixture. Place remaining mixture in a deep 9-inch round pan. Pat it firmly with the palm of the hand against the bottom and sides of pan to form a shell. Bake crust in 375 degree oven for 15 minutes. Chill crust and fill with cheese-grape mixture. Refrigerate until firm. Sprinkle remaining crumbs over the top.