IS it true that there is a recipe for a no bake cheesecake?
NO BAKE CHEESECAKE 3 egg yolks, beaten 1/4 cup sugar 1/2 teaspoon salt 1 small can crushed pineapple 2 tablespoons lemon juice 1 teaspoon grated lemon rind 1 cup cottage cheese 1 tablespoon unflavored gelatin 3 egg whites 1 1/2 cups graham cracker crust mixture Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top. In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside. In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set. In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture. Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-
Best No-Bake Cheesecake: RECIPE RATING: 4 1/2 rating Reviews (94) INGREDIENTS: 1 1/2 cups graham cracker crumbs 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/3 cup butter, melted 2 (8 ounce) packages cream cheese 2 teaspoons lemon juice 1 pint heavy whipping cream 1/3 cup white sugar 1 (21 ounce) can cherry pie filling or any fresh fruit or pie filling you desire. DIRECTIONS: In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan. Sources:
NO BAKE CHEESECAKE 3 egg yolks, beaten 1/4 cup sugar 1/2 teaspoon salt 1 small can crushed pineapple 2 tablespoons lemon juice 1 teaspoon grated lemon rind 1 cup cottage cheese 1 tablespoon unflavored gelatin 3 egg whites 1 1/2 cups graham cracker crust mixture Press a graham cracker crust into the bottom of a springform pan, saving some of the mixture to sprinkle on top. In a small bowl or teacup, bloom 1 tablespoon of gelatin in 1/4 cup water; set aside. In a double boiler, combine egg yolks, sugar, salt, pineapple, lemon juice and rind. Remove from heat and add the softened gelatin, stirring until dissolved. Add 1 cup cottage cheese, mashed. Chill until mixture has partially set. In a clean bowl, beat three egg whites, gradually stirring in 1/2 cup white sugar until soft peaks form when the beaters are lifted. Fold the beaten egg whites gently into cheese mixture. Spread mixture over the graham cracker crust and sprinkle reserved graham cracker crumbs over top. Chill for at least 4-
Best No-Bake Cheesecake: RECIPE RATING: 4 1/2 rating Reviews (94) INGREDIENTS: 1 1/2 cups graham cracker crumbs 1/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/3 cup butter, melted 2 (8 ounce) packages cream cheese 2 teaspoons lemon juice 1 pint heavy whipping cream 1/3 cup white sugar 1 (21 ounce) can cherry pie filling or any fresh fruit or pie filling you desire. DIRECTIONS: In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm. In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
