Ingredients
- 3 eggs
- 2 graham cracker crusts
- 2 egg yolks
- 1 electric blender
- 1/2 double boiler
- 500 gr cottage cheese
- 450 gr sugar
- 240 ml cream
- 210 gr graham cracker crumbs
- 120 ml milk
- 120 ml water
- 110 gr melted butter
- 75 ml lemon juice
- 45 ml water
- 45 gr butter
- 12 gr cornstarch
- 6 gr lemon rind
- 1 gr salt
- 2 packages gelatin
across bottom and sides of 2 8-9 inch pie pans and bake in preheated oven for 5-10 minutes. Chill well before filling. LEMON TOPPING FOR CHEESE CAKE Combine egg yolks, sugar, butter rind, and lemon juice in top half of a double boiler. Cook over simmering water until quite thick, then cool slightly. Mix cornstarch with water and stir into lemon mixture. Cool before spreading on cheese cakes.
