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AKA Lordie's' cake...
Warning: I do not measure my recipes so your results may vary and you may want to document what you are doing in order to replicate..
48oz packet of cream cheese (room temperature)
5 egg yolks
1/2 cup of whipping cream
1 tbls of vanilla extract
1 tbl of lemon juice
1/2 a stick of salted butter
1 packets of unflavored gelatin
Splenda (about 13 packets)
1 1/2 cup of walnuts
1/2 stick of butter
1 egg white
crust:
in a food processor crush the walnuts, 2 packets of splenda and add the butter.. and process until it is sandy but not paste
in a spring loaded 9" pan spread the mixture on the bottom and pack as hard as you can..
put in a 325 oven for 10-15 minutes, until it is a bit bubbly.. take out, cool, and put into the fridge for an hour to set (freezer is good too)
filling:
mix the gelatin in the 1/2 cup of cold cream and let stand (bloom) for 10 minutes
In a mixer bowl put in the cream cheese, and start beating... If the cheese is at room temperature it will take 2-3 minutes until it is soft..
Add the lemon juice and start adding Splenda to the mixture until it tastes sweet enough..
combine the egg yolks, vanilla, the cream with the gelatin and mix well. Now put the bowl over a double boiler (a small pot of boiling water over very low heat) and mix continuously until you see signs of it thickening... and remove ASAP or you'd get scrambled eggs...
Now add the hot mixture into the mixer and because of the heat added, the mixture should be like a batter and could be poured. If the mixture is too stiff, add some cream, if it is too loose, add another 1/2 pack of cream cheese..
taste the mixture again for sweetness and tartness, and adjust lemon juice and Splenda...
And once it tastes right, pour it into the pan with the crust, and put into the fridge for 10 hours to set. after 10 hours, move it to the freezer for up to 1 hours, this will make it easier to cut... now take it out, and cut it into slices.. put in the fridge for another hour or so (to take the freeze out) and you are ready to eat.
Enjoy..
Edited 11/25/03 I had a typo in the amount of cheese. You will need 48oz of cheese... it is a large pack of cheese I get from Costco...
Warning: I do not measure my recipes so your results may vary and you may want to document what you are doing in order to replicate..
48oz packet of cream cheese (room temperature)
5 egg yolks
1/2 cup of whipping cream
1 tbls of vanilla extract
1 tbl of lemon juice
1/2 a stick of salted butter
1 packets of unflavored gelatin
Splenda (about 13 packets)
1 1/2 cup of walnuts
1/2 stick of butter
1 egg white
crust:
in a food processor crush the walnuts, 2 packets of splenda and add the butter.. and process until it is sandy but not paste
in a spring loaded 9" pan spread the mixture on the bottom and pack as hard as you can..
put in a 325 oven for 10-15 minutes, until it is a bit bubbly.. take out, cool, and put into the fridge for an hour to set (freezer is good too)
filling:
mix the gelatin in the 1/2 cup of cold cream and let stand (bloom) for 10 minutes
In a mixer bowl put in the cream cheese, and start beating... If the cheese is at room temperature it will take 2-3 minutes until it is soft..
Add the lemon juice and start adding Splenda to the mixture until it tastes sweet enough..
combine the egg yolks, vanilla, the cream with the gelatin and mix well. Now put the bowl over a double boiler (a small pot of boiling water over very low heat) and mix continuously until you see signs of it thickening... and remove ASAP or you'd get scrambled eggs...
Now add the hot mixture into the mixer and because of the heat added, the mixture should be like a batter and could be poured. If the mixture is too stiff, add some cream, if it is too loose, add another 1/2 pack of cream cheese..
taste the mixture again for sweetness and tartness, and adjust lemon juice and Splenda...
And once it tastes right, pour it into the pan with the crust, and put into the fridge for 10 hours to set. after 10 hours, move it to the freezer for up to 1 hours, this will make it easier to cut... now take it out, and cut it into slices.. put in the fridge for another hour or so (to take the freeze out) and you are ready to eat.
Enjoy..
Edited 11/25/03 I had a typo in the amount of cheese. You will need 48oz of cheese... it is a large pack of cheese I get from Costco...
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