Title: Terri's Cheesecake
Categories: Cheesecake
Yield: 12 Servings

2		Envelopes
1/2	c	Sugar
1/2	ts	Granulated noncaloric
		Sweetener
1/8	ts	Salt
2		Eggs
1	c	Skim milk
2	ts	Grated lemon rind
1	lb	Cottage cheese
1	c	Yogurt
1	ts	Vanilla
1/2	c	Nonfat dry milk powder
1/2	c	Ice water
2	tb	Lemon juice
2	tb	Graham cracker crumbs
	ds	Ground mace
		Unflavored gelatin

Mix the gelatin, 1/4 cup sugar, sweetener and salt in a double boiler. Add the egg yolks and skim milk. Stir just to mix. Cook about 5 minutes, until the gelatin is dissolved, stirring constantly. Remove from heat and add lemon rind. Cool to room temperature. Rub the cottage cheese through a sieve; stir in the yogurt and vanilla. Fold into the gelatin mixture and chill.

Beat the dry milk with 1/2 cup ice water with a rotary beater until thickened. Add lemon juice and continue to beat until consistency of whipped cream. Fold this into the cheese mixture.

Beat the egg whites until frothy; gradually add the remaining sugar and continue to beat until thick shiny peaks form. Fold this into the cheese mixture and chill slightly. Turn into a 9 inch slip-bottom pan. Sprinkle top with the crumbs mixed with mace. Chill for about 2 hours, until firm. Serves 12. ÕAPRICOT CHEESECAKE 1 (1 lb.) can apricots 1 tbsp. cornstarch 1/3 c. sugar 1/8 tsp. grated lemon rind Õ Prepare cheesecake according to above recipe. In a pot combine ingredients and cook until mixture thickens. Cool. Spread over cool cheesecake. Refrigerate until set. Yields: one 9 inch cake. ÕBLUEBERRY CHEESECAKE: Õ Replace 1 pound can of apricots in Apricot Cheesecake Recipe with 1 (1 pound) can of blueberries.

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