I was asked to share a recipe that I used to make years ago. After going back over it, I don't know why I stopped making it! Here is one of my favourite cheesecake recipes. I have tweeked some of the ingredients to bring it down from the regular full fat recipe to one that all can enjoy without the guilt. Make this No-Bake Lemon Cheesecake for your family tonight.
No-Bake Cheesecake
Crumb Mixture
6 Tbsp melted butter
1 1/2 cups graham cracker crumbs
4 Tbsp sugar
1/2 tsp Watkins Cinnamon
1/2 tsp Watkins Nutmeg
Press 2/3 of mixture into an 8 or 9 inch spring form pan; reserve remaining crumbs for top.
Filling
2 envelope Knox unflavoured gelatin
1 cup sugar, divided
2 eggs, separated
1 cup milk
2 tsp grated lemon rind (rind from one lemon)
2 Tbsp lemon juice
1 tsp Watkins Original Double Strength Vanilla
3 cups creamed cottage cheese (or 1%)
1 cup heavy cream, whipped (or 2 cups low fat whipped topping)
Combine gelatin and 3/4 cup sugar in medium saucepan. Beat egg yolks and milk together; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, 3 to 5 minutes. Remove from heat; stir in lemon rind, juice, and vanilla. Beat cottage cheese in blender until very smooth; stir into gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly.
Beat egg whites until stiff but not dry; gradually add remaining 1/4
cup sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream (or whipped topping). Turn into prepared crumb base and sprinkle with reserved crumb mixture. Chill until firm (3-4 hours). Yield: 12 servings. Garnish as desired.
Crumb Mixture
6 Tbsp melted butter
1 1/2 cups graham cracker crumbs
4 Tbsp sugar
1/2 tsp Watkins Cinnamon
1/2 tsp Watkins Nutmeg
Press 2/3 of mixture into an 8 or 9 inch spring form pan; reserve remaining crumbs for top.
Filling
2 envelope Knox unflavoured gelatin
1 cup sugar, divided
2 eggs, separated
1 cup milk
2 tsp grated lemon rind (rind from one lemon)
2 Tbsp lemon juice
1 tsp Watkins Original Double Strength Vanilla
3 cups creamed cottage cheese (or 1%)
1 cup heavy cream, whipped (or 2 cups low fat whipped topping)
Combine gelatin and 3/4 cup sugar in medium saucepan. Beat egg yolks and milk together; stir into gelatin mixture. Place over low heat; stir constantly until gelatin dissolves and mixture thickens slightly, 3 to 5 minutes. Remove from heat; stir in lemon rind, juice, and vanilla. Beat cottage cheese in blender until very smooth; stir into gelatin mixture. Chill, stirring occasionally, until mixture mounds slightly.
Beat egg whites until stiff but not dry; gradually add remaining 1/4
cup sugar and beat until very stiff. Fold into gelatin mixture; fold in whipped cream (or whipped topping). Turn into prepared crumb base and sprinkle with reserved crumb mixture. Chill until firm (3-4 hours). Yield: 12 servings. Garnish as desired.
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