Double cheese cheesecake with graham cracker crust

16 servings

Ingredients

Quantity Ingredient
1¼ cup Graham cracker crumbs
3 tablespoons Sugar
1 pack Lemon gelatin (3 oz)
1¼ cup Boiling water
½ cup Evaporated milk; chilled
1½ cup Whipping cream
16 ounces Cream cheese; softened
6 tablespoons Butter or margarine; melted
½ cup Cottage cheese
½ cup Lemon juice
¼ teaspoon Vanilla
¼ teaspoon Salt
½ cup Sugar

Directions

GRAHAM CRACKER CRUST

FILLING

Using fingers, work crumbs and 3 tablespoons sugar into melted butter.

Divide mixture, using ⅔ to cover bottom and sides of 9-inch springform pan and reserving ⅓ as topping to sprinkle over filling.

Dissolve gelatin in boiling water. Set aside until syrupy. Combine milk and cream and beat until mixture is quite thick. Mix cheeses, lemon juice, vanilla, salt and ½ cup sugar in separate bowl. Add cheese mixture to cream mixture. Blend in partially set gelatin. Pour into crust and chill 4 hours.

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