No-Bake Cheesecake

Yield: 

Serves 10

Reader Comments

Leave a Comment

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