Brownies are still king… but
This No-Bake recipe is for people who like cheesecake light and airy.
Nothing dense or heavy about this dreamy dessert!
(truth be told... the baked version is easier to make)
1/3 cup Gay Lea Salted Butter, melted
½ tsp (2 mL) cinnamon
2 envelopes unflavoured gelatine
¼ cup (60 mL) lemon juice
1 cup (250 mL) milk
2/3 cup (150 mL) granulated sugar
1 Tbsp (15 mL) grated lemon zest
2 tsp (10 mL) pure vanilla extract
2 -500g tubs Nordica Cottage Cheese, pureed (total of 1Kg)
1 cup (250 mL) 35% Whipping Cream
Prep time: ,
Cook time: ,
Chill time: 4 Hours
In bowl, combine wafer crumbs, Gay Lea Salted Butter and cinnamon.
Press into bottom of 9-inch spring form pan and bake in centre of preheated 350ºF oven for about 15 minutes or until firm.
Let cool completely.
In small saucepan, sprinkle gelatine over lemon juice and let stand for 5 minutes.
Place saucepan over medium heat and stir for about 2 minutes or until gelatine is dissolved.
Heat milk in small saucepan over medium-low heat until steaming.
Meanwhile, in bowl whisk together eggs and sugar; gradually whisk in milk and return to pot.
Cook, whisking for about 5 minutes add pureed Nordica Cottage Cheese and gelatine mixture.
Cover and refrigerate for 30 minutes or until mixture begins to thicken.
Whisk Whipped Cream into cottage cheese mixture & scrape into pan.
Cover and refrigerate for about 4 hours or until set.