No Bake Cheesecake Recipe
I am sure you will not have a better recipe to compare with this no bake cheesecake recipe? The goodness of cheese makes no bake cheesecake a great treat. I will prepare this no bake cheesecake as dessert for a get-together I am soon going to host. You don't need to think more. Just prepare this no bake cheesecake now!
Ingredients
2 envelopes unflavored gelatin
3/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
1 cup milk
1 tablespoon grated lemon rind
2 tablespoons lemon juice
3 cups whole-milk or part-skim ricotta cheese or creamed small curd or low-fat cottage cheese
1 cup heavy cream
Whole strawberries or raspberries (optional garnish)
For the crust:
1 1/2 cups graham cracker crumbs (about 18 cracker squares)
1/4 cup sugar
1/3 cup unsalted butter or margarine, melted
Directions
Mix the gelatin, sugar, and salt in a medium-size saucepan.
Add the egg yolks and half the milk, then beat until smooth.
Stir in the remaining milk and cook over moderate heat, stirring constantly, until the mixture thickens slightly 7 to 10 minutes.
Remove from the heat and stir in the lemon rind and juice.
Let cool for about 10 minutes.
For the crust: Mix the graham cracker crumbs, sugar, and butter in a small bowl.
Lightly press the mixture over the bottom and about halfway up the sides of a 9-inch springform pan.
Place in the freezer while preparing the filling.
Press the ricotta cheese through alarge fine-meshed sieve set over a large mixing bowl.
Blend in the cooled milk mixture.
Beat the heavy cream in a medium-size bowl until stiff peaks form, then fold it into the milk and cheese.
Pour the filling into the prepared crust, cover with plastic food wrap, and chill for 4 hours or overnight.
Garnish with strawberries or raspberries if desired.
Add the egg yolks and half the milk, then beat until smooth.
Stir in the remaining milk and cook over moderate heat, stirring constantly, until the mixture thickens slightly 7 to 10 minutes.
Remove from the heat and stir in the lemon rind and juice.
Let cool for about 10 minutes.
For the crust: Mix the graham cracker crumbs, sugar, and butter in a small bowl.
Lightly press the mixture over the bottom and about halfway up the sides of a 9-inch springform pan.
Place in the freezer while preparing the filling.
Press the ricotta cheese through alarge fine-meshed sieve set over a large mixing bowl.
Blend in the cooled milk mixture.
Beat the heavy cream in a medium-size bowl until stiff peaks form, then fold it into the milk and cheese.
Pour the filling into the prepared crust, cover with plastic food wrap, and chill for 4 hours or overnight.
Garnish with strawberries or raspberries if desired.
