Arkansas Cheesecake
Arkansas Cheesecake recipe
Yield
12 servingsPrep
20 minCook
0 minReady
1 hrsLow Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| ½ | cup |
milk, skim
|
|
| 1 | package |
gelatin, unflavored
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | tablespoon |
artifical sweetener
|
* |
| 1 ½ | cups |
cottage cheese
|
*
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | tablespoons |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
separated |
|
| 118 | ml |
milk, skim
|
|
| 1 | package |
gelatin, unflavored
|
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
artifical sweetener
|
* |
| 355 | ml |
cottage cheese
|
*
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 9E+1 | ml |
whipped topping, prepared
|
|
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.
