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Yogurt Cheesecake




Source of Recipe


www.


List of Ingredients




1 1/2 cups crushed coconut cookies
1 1/2 teaspoons cinnamon
2 tablespoons sugar
1/2 cup melted butter
FILLING
2 tablespoons gelatin
1/2 cup water
1 pound cottage cheese
1 cup yogurt
3 eggs, separated
2/3 cup sugar
1/8 teaspoon salt
3 teaspoons grated lemon rind
2 tablespoons lemon juice
1/2 cup sugar
1 cup cream


Recipe



Mix together the crushed cookies, cinnamon, sugar, and melted butter. Firmly press on the bottom and sides of a 9 inch springform pan. Chill until ready to use.


Mix together the gelatin and water, and allow to soak for 5 minutes.

Beat together the cottage cheese and yogurt. Set aside.

In the top of a double boiler, beat the egg yolks with the sugar, salt, and lemon rind. Put over simmering water and cook, stirring constantly for 5 minutes.

Add the gelatin and stir until dissolved. Remove from heat and cool slightly.

Stir in the cheese-yogurt mixture with the lemon juice.

Beat the egg whites until they form soft peaks, add the 1/2 cup sugar, and continue beating until stiff. Fold into the cheese-yogurt.

Whip the cream and fold into the mixture.

Pour into the prepared crust and chill overnight or for 8 hours.