Arkansas Cheesecake
Submitted by ladybelle
A light, no-bake cheesecake made with blended cottage cheese instead of cream cheese, set with gelatin and lightened with whipped egg white and whipped topping. Sugar-free, airy, and poured into a graham crust.
YIELD
12 servingsPREP
20 minCOOK
0 minREADY
1 hrsCheesecake without the guilt, and without turning on the oven. This Southern no-bake cheesecake trades the usual blocks of cream cheese and heavy cream for blended cottage cheese, which makes it lighter and packs in protein while still tasting rich.
The whole secret is in the blender. Whirl the cottage cheese until it is completely smooth, with no curds left, and it turns silky enough to pass for the real thing.
A gentle gelatin custard gives the filling its set, while a sugar substitute keeps the whole thing sugar-free. What makes it special is the texture: stiffly beaten egg white and whipped topping folded in at the end turn a dense dessert into something airy and cloud-light.
Chill it until it mounds off a spoon, then pour it into a graham crust and finish with a cinnamon-nutmeg graham cracker crumb on top.
Chef Tips
- Blend the cottage cheese longer than you think; any leftover curds make a grainy cheesecake.
- Watch the gelatin custard so it just thickens; let it boil hard and the egg yolk can curdle.
- Chill until the mixture mounds before folding in the egg white and topping, or it stays soupy.
Variations
- Top with fresh berries or a spoonful of fruit preserves instead of the crumb topping.
- Use real sugar or honey in place of the sweetener if you are not watching sugar.
- Add lemon or orange zest for a brighter, citrus-forward cheesecake.
Ingredients
Directions
Take cottage cheese and cream in blender until very smooth.
Set aside. Put egg yolk in top of double boiler beat well and add milk.
Add gelatin and salt.
Cook over boiling water until gelatin dissolves and mixture thickens.
Remove from heat, add sugar substitute.
Cool.
Add cottage cheese, lemon juice and vanilla to cooled mixture.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat egg white until stiff.
Fold egg white and cool-whip together into mixture.
Pour into graham crust.
Or pour into pie plate and top with crumb topping.
Crumb Topping: crush 2 graham crackers fine.
Mix with pinch of cinnamon and nu tmeg.
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