| This recipe is liked by 0 person(s). |
No Bake Cheesecake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 envelopes | Knox unflavoured gelatin |
| 1 cup | organic sugar |
| 1/4 tsp. | sea salt |
| 2 | egg yolks |
| 1 cup | organic rice milk |
| 1 tsp. | grated lemon rind |
| 3 cups | cottage cheese, (blended) |
| 1 tbsp. | lemon juice |
| 1 tsp. | vanilla |
| 2 tbsp. | melted butter |
| 1 tbsp. | organic sugar |
| 1/2 cup | graham cracker crumbs |
| 1/4 tsp. | cinnamon |
| 1/4 tsp. | nutmeg |
| 2 | egg whites |
| 1 cup | light Cool Whip |
Mix together the gelatin, sugar, and salt in a double boiler.
Beat together the egg yolks and rice milk; add to gelatin mixture. Cook over boiling water, stirring consistantly until gelatin is dissolved and mixture thickens, about 10 minutes.
Remove from heat; add the lemon rid; cool.
Blend cottage cheese. Then add in lemon juice and vanilla to the cottage cheese. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
While mixture is chilling, make crumb topping by mixing the melted butter, 1 tbsp. sugar, graham crumbs, and the spices together. Set aside.
Fold egg whites, stiffly beaten and add the Cool Whip into chilled gelatin mixture.
Get out a 9″ spring form pan. Press crumb mixture in bottom of the pan. Turn in gelatin mixture. Chill until firm.
This is a great recipe to have when you have company over…it’s just one of those desserts that easily impress. I think there would be a lot of flexibility with the flavours that you could add as well…I could easily see this being vanilla almond, chocolate, lime, or maybe mango. It’s up to you and your imagination. This serves 8 people.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe