Peach Cheesecake
By: Anonymous
Published: Saturday, February 13, 2010 - 1:34am

Ingredients




cup zwieback cracker crumbs
cup powdered sugar
teaspoon nutmeg
cup melted butter
1 can cling peach slices - (15 ¼ oz)
3 eggs separated
cup granulated sugar
teaspoon salt
cup evaporated milk
1 env gelatin - (¼ oz)
cup large-curd cottage cheese
1 tablespoon grated lemon zest
cup lemon juice
1 teaspoon vanilla extract

Preparation

1 Combine crumbs, powdered sugar, nutmeg and butter and blend well. Press onto bottom and sides of deep 9-inch springform pan. Drain peaches, reserving 1/4 cup syrup, and set aside. 2 Beat egg yolks over medium heat in top of double boiler. Stir in 1/4 cup granulated sugar, salt and evaporated milk. Cook in top of double boiler over medium heat, stirring constantly, until mixture thickens, about 5 minutes. 3 Soften gelatin in reserved 1/4 cup peach syrup. Stir into hot custard. Remove from heat. Stir in cottage cheese, lemon zest and juice and vanilla. Set aside to cool at room temperature, about 20 minutes. 4 Beat egg whites until stiff. Gradually beat in remaining 1/4 cup granulated sugar. Fold into custard mixture and turn into crumb shell. Refrigerate until set, about 3 hours. Top with drained peaches, arranged in circular pattern. 5 This recipe yields 8 to 10 servings.