My mother, Betty Zajac, found this recipe in Marion Cunningham’s “The Fannie Farmer Cookbook.” She was intrigued because it called for gelatin, an ingredient we hadn’t ye tired in our cheesecake experiments.
Filling
2 envelopes unflavored gelatin
¼ cup water
6 eggs, separated
1 cup milk
1 cup sugar
¼ teaspoon salt
2 teaspoons grated lemon rind (optional)
2 teaspoons vanilla extract
1/3 cup freshly squeezed lemon juice
1 ½ pounds cream cheese, at room temperature
1 cup heavy cream
Crust
1 ½ cups ground graham cracker crumbs
¼ cup sugar
6 tablespoons melted butter
Combine ingredients, mix well and press into a springform pan. Line a 10-inchspringform pan with graham cracker crumbs and bake crust in a 350-degree oven for 10 minutes and let cool.
Stir the gelatin and water in a small cup or bowl, and set aside for the gelatin to soften. In a medium-size saucepan beat the egg yolks until they are thoroughly blended and pale yellow. Gradually add the milk, beating constantly to blend, then continue to beat while adding ¼ cup of the sugar in a slow steady stream. Add the salt. Cook over low heat, whisking or stirring constantly, until the mixture thickens slightly. (It will become foamy and will be very hot to the touch, and you will see wisp of steam rising, but it should not boil.) Remove from the heat and stir in the softened gelatin, the lemon zest, vanilla and lemon juice. Chill the custard, stirring occasionally, until it is cooled, and about the consistency of unbeaten egg whites.
Beat the cream cheese in a large mixing bowl until it is smooth; then gradually beat the cooled custard into the cheese until mixture is smooth. Combine the egg whites with the remaining ¼ cup sugar and beat until the whites are stiff but moist. Whip the cream until it is soft and fluffy. Fold the egg whites into the cream cheese mixture, and when they are almost incorporated, add the whipped cream, and continue folding until the mixture is smooth and thoroughly blended. Pour into the prepared crust and chill for several hours before serving.
Note: For a lighter version, substitute 4 cups of cottage cheese for the cream cheese. Puree the cheese in a food processor until it is perfectly smooth, or pass it through a food mill or sieve.
