Ingredients
- 350 ml whipping cream
- 300 ml boiling water
- 450 ml cream cheese
- 130 gr graham cracker crumbs
- 120 ml evaporated milk
- 120 ml lemon juice
- 100 gr sugar
- 85 gr butter
- 60 gr cottage cheese
- 38 gr sugar
- 1 gr vanilla
- 1 gr salt
Using fingers, work crumbs and 3 tablespoons sugar into melted butter. Divide mixture, using two third to cover bottom and sides of 23 cm springform pan and reserving one third as topping to sprinkle over filling. Dissolve gelatin in boiling water. Set aside until syrupy. Combine milk and cream and beat until mixture is quite thick. Mix cheeses, lemon juice, vanilla, salt and half cup sugar in separate bowl. Add cheese mixture to cream mixture. Blend in partially set gelatin. Pour into crust and chill 4 hours.
