Annie Mae's Lemony Cheese Cake Recipe

The best delicious Annie Mae's Lemony Cheese Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Annie Mae's Lemony Cheese Cake recipe today!

Hello my friends, this Annie Mae's Lemony Cheese Cake recipe will not disappoint, I promise! Made with simple ingredients, our Annie Mae's Lemony Cheese Cake is amazingly delicious, and addictive, everyone will be asking for more Annie Mae's Lemony Cheese Cake.

What Makes This Annie Mae's Lemony Cheese Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Annie Mae's Lemony Cheese Cake.

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Ingredients & Directions


2 pk Gelatin,unflavored
1/2 c Water,cold
3 Eggs,separated
1 c Sugar
1/2 c Milk
1 ds Salt
2 ts Lemon rind,grated
3 tb Lemon juice
4 c Cottage cheese
1 c Cream

GRAHAM CRACKER CRUSTS
2 c Graham cracker crumbs
1/2 c Sugar
1/2 c Melted butter

LEMON TOPPING
2 Egg yolks
3/4 c Sugar
3 tb Butter
1 ts Lemon rind,grated
2 tb Lemon juice
1 1/2 tb Cornstarch
3 tb Water

1. Sprinkle gelatin over cold water and allow to stand until softened.
Combine egg yolks, sugar, milk, and salt in top half of a double
boiler and cook over shimmering water, stirring frequently until
custard thickens and coats the spoon.
2. Place lemon rind, lemon juice, and cottage cheese in container of
electric blender and blend until smooth. Combine with cooled custard
and blend well. Chill until mixture begins to thicken.
3. Beat egg whites and cream separately until stiff; fold into cottage
cheese mixture. Pour into 2 Graham Cracker Crusts and chill until
firm. Spread with lemon custard topping before serving.

*** GRAHAM CRACKER CRUSTS ***
1. Preheat oven to 300’F.
2. Combine all ingredients in a large bowl. Press mixture evenly
across bottom and sides of 2 8-9″ pie pans and bake in preheated oven
for 5-10 minutes. Chill well before filling.

*** LEMON TOPPING FOR CHEESE CAKE ***
Combine egg yolks, sugar, butter rind, and lemon juice in top half of
a double boiler. Cook over simmering water until quite thick, then
cool slightly. Mix cornstarch with water and stir into lemon mixture.
Cool before spreading on cheese cakes.


Yields
12 Servings

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