Post by KD7LBR on Sept 9, 2002 15:39:58 GMT -6
Tangerine Cheesecake
Crust:
2 c. graham cracker crumbs
2 1/2 T. Sugar 1 tsp. cinnamon
2/3 c. butter, melted
Filling
1 1/4 T. unflavored gelatin plus 1/4 c. water
16 oz. cream cheese
1 1/2-tsp vanilla
grated rind of one lemon
4-tbsp lemon juice
1-can (310 g) tangerine segments
3-egg whites
2/3-cup sugar
Mix together the crushed graham crackers, sugar, cinnamon and melted butter. Press firmly on the bottom and sides of a 9-inch spring form pan. Chill until ready to use.
Mix the gelatin with the water and allow to soak for 5 minutes. Place over hot water and stir until dissolved.
Soften the cream cheese and beat in the sugar, vanilla and lemon rind.
Mix the lemon juice with enough of the liquid from the drained tangerines to make up 1/2 cup liquid. Add this liquid to the cream cheese mixture with the dissolved gelatin.
Beat the egg whites until stiff and fold into the cream cheese mixture with the tangerine segments.
Pour into the prepared curst and chill until firm. Serves 8.
Crust:
2 c. graham cracker crumbs
2 1/2 T. Sugar 1 tsp. cinnamon
2/3 c. butter, melted
Filling
1 1/4 T. unflavored gelatin plus 1/4 c. water
16 oz. cream cheese
1 1/2-tsp vanilla
grated rind of one lemon
4-tbsp lemon juice
1-can (310 g) tangerine segments
3-egg whites
2/3-cup sugar
Mix together the crushed graham crackers, sugar, cinnamon and melted butter. Press firmly on the bottom and sides of a 9-inch spring form pan. Chill until ready to use.
Mix the gelatin with the water and allow to soak for 5 minutes. Place over hot water and stir until dissolved.
Soften the cream cheese and beat in the sugar, vanilla and lemon rind.
Mix the lemon juice with enough of the liquid from the drained tangerines to make up 1/2 cup liquid. Add this liquid to the cream cheese mixture with the dissolved gelatin.
Beat the egg whites until stiff and fold into the cream cheese mixture with the tangerine segments.
Pour into the prepared curst and chill until firm. Serves 8.