Butter Crunch Cheesecake

Ingredients

• ¼ cup butter crunch butter
• 2 tbsp butter crunch brown sugar
• ½ cup butter crunch sifted flour
• ¼ cup butter crunch chopped pecans, walnuts, or coconut
• 1 envelope filling; 1 tbsp unflavored gelatin
• ⅓ cup filling sugar
• ⅛ tsp filling salt
• 1 filling egg, separated
• ½ cup filling milk
• 1 tsp filling lemon juice
• 1 tsp filling grated lemon rind
• 1 tsp filling vanilla
• 12 oz filling; 1 1/2 cups cream-style cottage cheese
• 2 tbsp filling; for meringue sugar
• 1 cup filling whipping cream, whipped

Method

1. Butter Crunch: Heat the oven to 400 degrees (moderately hot). Mix all butter crunch ingredients with your hands. Spread in an oblong pan, 13x9 1/2x2 inches. Bake 15 minutes. Take from the oven, stir with a spoon. Save 1/4 cup for topping. Immediately press the rest of the mixture against the bottom and sides of a 9-inch pie pan. Cool and fill.
2. Filling: Mix the gelatin, sugar and salt in a saucepan. Gradually add the egg yolk and milk (which have been beaten together). Bring just to boiling over medium heat, stirring constantly. Remove from heat. Stir in the lemon juice, rind and vanilla. Cool.
3. Sieve the cottage cheese into a large mixing bowl. Stir in the gelatin mixture. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
4. Make a meringue of the egg white and 2 tablespoons sugar. Fold into the gelatin-cheese mixture. Fold in the whipped cream. Pour into the crust. Sprinkle with 1/4 cup butter crunch. Refrigerate. Serve plain or with frozen or fresh fruit, such as peaches, strawberries, raspberries.

Notes

8 to 10 servings. The ever-popular cheesecake — this one is unbaked. Make it ahead, refrigerate it. (Betty Crocker / Gold Medal Flour)

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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