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Old 12-04-2008, 11:57 PM   #11
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Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Refrigerator No Bake Cheesecake:

This recipe is from a wonderful little cheescake cookbook that I have. I've not tried it but have tried several recipes from this book. They have all been excellent and so I trust this one will be also. Due to copyright law, I can't copy the text. But I can give an ingredient list and an explanation of technique.

Ingredients:
Crust
1 1/4 cups graham cracker crumbs
6 tbs. butter, melted
3 tbs. brown sugar
1 tsp. cinnamon

Filling:
2 envelopes unflavored gelatin
1 cup sugar
1/4 tsp. salt
2 egg yolks
1 cup milk
1 tsp. grated lemon rind
3 cups creamed cottage cheese (run through a sieve or blender)
2 tbs. lemon juice
1 tsp. vanilla extract
2 egg whites
1 cup heavy cream

Combine the crust ingredients well. Set aside 2 tbs. of the mixture. Press the rest on the bottom and partway up the sides of a 9 inch springform pan. Try to get an even thickness throughout. Chill it in the freezer.

In a the top of a double boiler, mix the gelatin, sugar and salt. Beat the egg yolks with milk and add to the gelatin mixture. Cook over boiling water for about 8 or 90 minutes, stirring continuously. The gelatin will have dissolved and the mixture will be silky smooth. It should coat the back of a clean spoon at this point.

Remove the doule boiler from the heat and add the lemon rind. Cool the mixture and add the creamed cottage cheese. Add the lemon juice and vanilla. Beat the egg whites into a stiff marangue and fold into the cheese mixture. Whip the cream and fold in. Pour the mixture into the curst. Sprinkle the reserved mixture around the edges. Put it all back in the fridge and cool for a couple of hours.

Serve.

Seeeeeeya; Goodweed of the North
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Old 12-06-2008, 12:42 PM   #12
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Join Date: Jan 2005
Location: Indianapolis, IN, USA
Posts: 118
Quote:
Originally Posted by jet View Post
I don't know, I've never used Cool-Whip. I always use whipped heavy cream.
I just figured Cool-Whip's industrial chemical structure included gelatin and would set better.

But if you get satisfactory results by using heavy cream, then that's good enough to inspire me to try using it.

Thanks.
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