¼ cup unflavored gelatin
¼ cup hot water Zest
of 1 lemon, chopped fine
2 pounds cream cheese 2
cups milk
3 cups sugar 1
cup plus 1 Tblspn. whole eggs
4 Tblspns. lemon juice 2
cups plus 1 Tblspn. whipping cream
Dissolve the gelatin in the
hot water. Cream together cream cheese, sugar, lemon juice and zest until
smooth. Add milk, eggs and dissolved gelatin and blend until smooth. Whip the
cream. Fold into mixture. Pour into 9-inch springform pan and chill overnight.
Place on serving dish and remove springform collar just before serving.
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