Ingredients:
Graham Cracker Crust
1 ¼ cups crumbs (about 16 crackers)
2 T sugar
¼ cup melted butter
2 eggs, separated
1 cup sugar
½ tsp salt
1 cup milk
1 pkg lemon gelatin
1 ½ cups whipping cream
2 cups ricotta cheese
Preparation:
Heat oven to 350 degrees.
Mix the cracker crumbs, sugar and butter.
Reserve 3 T for topping and press the remaining mixture firmly and evenly against the bottom and the sides of an 8x8 pan. Bake for 10 minutes. Cool.
Combine the sugar, salt, egg yolks, and the milk in a large saucepan. Cook it over medium heat, stirring constantly for 5 minutes. Add the gelatin and stir until it is well dissolved. Cool in the refrigerator.
When mixture begins to thicken, add the ricotta cheese. Beat it until the mixture is light. Beat the whipping cream until it is stiff, then fold it into the mixture. Beat the egg whites until they peak, then fold them into the mixture.
Pour the finished cheese cake into the cooled crust and chill it until it is set. (About 4 hours).
This is really delicious, we promise. It's not puckering rich like the ones you get that have 10 eggs and five cups of sugar, along with a couple sticks of butter and a quart of heavy cream.
But, we're betting you'll like it!
