Sheila Pratt Rothenberg's Famous Cheesecake Recipe

This was inherited from my father-in-law,Sam, and it continues to be the best cheesecake I have ever tasted. It has almost a pound of cottage cheese in it!

Directions:

Mix:

1. one cup of Graham Cracker crumbs
2. 1/4 cup of melted margarine or butter
3. pinch of salt

4. Hand mix the above ingredients and cover the bottom of a Springform pan.
5. Put into the fridge for 20 minutes

In blender or food processor:

1. 8 oz of cream cheese (125 g) in chunks
2. 12 oz of cottage cheese
3. small can of condensed milk
4. 1 1/2 tsp of vanilla
5. Liquefy in the blender/food processor
Mix:

1. 3/4 c. of sugar
2. pinch of salt
3. 2 TBSP of flour
4. Mix, then liquefy in blender
5. Add and liquefy 1 1/4 tsp of fresh lemon rind. You can use more lemon rind.

Separate 4 eggs, white from yolks, into two different bowls.
Put the yolks into the blender and liquefy.

Beat the whites, with a hand beater, into a stiff, not dry consistency, till you can make soft, little peaks.

Pour batter, from the blender, into a large bowl.
Work the whites into the batter by folding in and smoothing.

Pour entire batter into the Springform pan, from fridge, and bake at 350 degrees until the center is dry with a toothpick.

Sheila Khan's Easy No-Bake Lemon Tart

Quick and Easy No-Bake Lemon Tart

If, like me you are not keen on cooking, this is a very quick and easy dessert. Elmlea is a cream substitute which may not be available everywhere but I am sure whipping cream would work just as well.

Ingredients:

250 g Digestive Biscuits

100g melted butter or soft margarine

One tin Condensed milk (397g)

One carton Elmlea (whipping) (286g)

Juice and grated rind 3 lemons

Method:

Crush the digestive biscuits. The easiest way to do this is by putting them in a polythene bag and rolling with a rolling pin.

Melt the butter and mix in the biscuit crumbs.

Grease and line a 9 inch flan dish with greaseproof paper.

Spread the crumb base in the flan tin and leave in the fridge until firm.

Using an electric whisk beat together the Elmlea and condensed milk until they a thick and stiff.

Gradually whisk in the lemon juice and then spread the filling over the base.

Finish off by topping with finely grated lemon peel.