No-Bake Cheesecake
Ingredients
Instructions
Combine the ingredients and press ½ cup of the mixture into a buttered 9-inch springform pan.
Ingredients
Instructions
Combine the gelatin, ¾ cup of sugar and salt in a saucepan. Beat the egg yolks and milk together and stir into the gelatin mixture. Place over low heat and stir constantly until the gelatin dissolves and the mixture thickens slightly, 3-5 minutes. Remove from the heat and stir in the lemon rind and juice and the vanilla. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat the cottage cheese until smooth and stir into the gelatin mixture. Beat the egg whites until stiff; gradually add the remaining ¼ cup of sugar and beat until very stiff. Fold into the gelatin mixture. Fold in the whipped cream. Turn into the prepared pan and sprinkle with the remaining crumbs. Chill until firm, 2-3 hours.
Yield:
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Reader Comments
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I hesitate about using
I hesitate about using recipes that call for creamed cottage cheese for one very good reason. CC is different in various locations and I am unsure if they will turn out well. In the USA cottage cheese is dryer ( though not as dry as the dry curds you would buy for making lasagna ). In Canada, CC is absolutely 'soupy' . . . usually about one third liquid and two thirds curd. I can strain the cheese through a sieve, but it would take some trial and error to determine just how much moisture to leave.
Do you have any guide lines for this particular recipe ?
Cottage cheese comes in three
Cottage cheese comes in three varieties: small-curd, medium-curd, and large-curd. Creamed cottage cheese has more cream added.
Thank you . . . THen I am
Thank you . . . THen I am assuming that the 'soupy' CC will be just fine ! Then I shall try this recipe this weekend.
Thank you again.
Deeda
Good recipe
Good recipe