A cheesecake you don't bake

RECIPE FINDER

January 24, 2007|By Julie Rothman | Julie Rothman,Special to the Sun

Micky Sparks of Santa Rosa, Calif., was hoping to find a recipe for an unbaked cheesecake. It was from the early 1950s and the cooked base contained unflavored gelatin and sieved cottage cheese.

Tanya Manus of Rapid City, S.D., thought she had just the recipe Sparks was looking for. It comes from a clipped advertisement she found inside one of her grandmother's old cookbooks. The advertisement for Knox gelatin describes this as "an easy-to-make, always successful no-bake cheesecake."

The only tricky part of the recipe is folding in the egg whites and whipping cream. As with most cheesecakes, it is best to make this one at least a day before serving. It will keep nicely in the refrigerator for several days.

No-Bake Cheesecake

Serves 10 to 12

CHEESECAKE:

two 7-gram envelopes unflavored gelatin

1 cup sugar

1/4 teaspoon salt

2 eggs, separated

1 cup milk

1 teaspoon grated lemon rind

3 cups (24 ounces) cottage cheese, sieved

1 teaspoon vanilla

1 tablespoon lemon juice

1 cup heavy cream

CRUMB TOPPING:

2 tablespoons butter, melted

1 tablespoon sugar

1/2 cup graham-cracker crumbs

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Mix together gelatin, sugar and salt in top of double boiler. Beat together egg yolks and milk; add to gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved and mixture thickens, about 10 minutes. Remove from heat; add lemon rind; cool.

Stir in cottage cheese, vanilla and lemon juice. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon (about 30 to 45 minutes). While mixture is chilling, make topping. Combine melted butter, sugar, graham-cracker crumbs, cinnamon and nutmeg; set aside.

Beat 2 egg whites until stiff. In a separate bowl, whip heavy cream. Gently fold both into the chilled gelatin mixture. Turn into an 8-inch springform pan and sprinkle the top with crumb mixture. Chill until firm, at least 8 hours; overnight is best.

Per serving (based on 12 servings): 247 calories, 11 grams protein, 12 grams fat, 7 grams saturated fat, 24 grams carbohydrate, trace fiber, 74 milligrams cholesterol, 343 milligrams sodium

RECIPE REQUESTS

Oscar Best of St. Augustine, Fla., is looking for a recipe for an apple crisp that he enjoyed while vacationing in the Grand Canyon. It had a granola base with apples and cinnamon.

Sue Noble of Lumberton, N.C., would like to find a recipe for a creamy Italian vinaigrette with pancetta similar to the one served at Garibaldi's in Charleston, S.C.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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