Jellied Cheesecake

This jellied cheesecake is a no-bake beauty that sets in the fridge instead of the oven. The filling is lighter and airier than a traditional baked cheesecake thanks to whipped egg whites and whipped cream folded into a gelatin-set custard base with cottage cheese and crushed pineapple. The result is something closer to a mousse than a dense New York slice, and the crystallized ginger garnish adds a spicy, sweet crunch that makes this version genuinely different.

The technique here is all about layering. Gelatin dissolved in pineapple liquid and milk gets thickened with custard powder on the stove, then cottage cheese and pineapple are stirred in while it’s still warm. Letting this cool before folding in the whipped egg whites and cream is critical. If the mixture is too hot, it’ll deflate everything you just whipped into stiff peaks.

Using the pineapple liquid extended with milk as the base is clever. It infuses the whole filling with fruit flavor instead of just having random chunks of pineapple floating in a plain custard.

The reserved graham cracker crumb mixture sprinkled on top gives you crust on both sides of each slice.

Chef Tips

• Bloom the gelatin in cold water for the full 5 minutes. Skipping this step leaves grainy, undissolved gelatin in the filling
• Whip the egg whites and cream separately, then fold in gently with a spatula. A mixer will knock the air right out
• Let the filling cool until it starts to thicken slightly before folding in the whipped elements. Too runny and everything separates in the fridge
• Chill for at least 4 hours, ideally overnight, before unmolding the springform pan

Variations

• Swap cottage cheese for ricotta for a smoother, creamier texture
• Replace pineapple with canned mandarin oranges for a citrus version
• Skip the ginger garnish and top with fresh berries for a simpler finish