No-Bake Cheesecake - Weekend At The Cottageno-Bake Cheesecake - Weekend At The Cottage

Step 1

PREPARE THE CRUST: Preheat oven to 350°F. Place ginger snap crumbs, sugar, cinnamon and ground ginger in a small bowl and stir together. Add melted butter and combine. Pour crumb mixture into an 9” springform pan and tamp down crumbs into an even layer. Transfer to oven and bake for 5 to 7 minutes or until set. Remove from oven and cool completely.

Step 2

PREPARE THE FILLING: Add sugar, milk, salt, egg yolks and gelatin into the top of a double boiler and stir until sugar and gelatin dissolve. With double boiler bottom 1/4 full with boiling water, put double boiler top in place. Reduce heat and simmer until it coats the back of a spoon. Remove top from double boiler and cool completely.

Step 3

Pour cottage cheese into a fine sieve resting on a medium-sized bowl. Using a spoon, pass the cottage cheese through the sieve. Reserve.

Step 4

Place cream into a small bowl and whip. Place egg whites into another small bowl and beat until they hold stiff peaks.

Step 5

Add orange juice and zest to the cooled gelatin mixture and stir together. Pour onto the sieved cottage cheese and stir these ingredients together. Fold in whipped cream and egg whites.

Step 6

ASSEMBLE: Pour cheesecake filling into crust-lined springform pan. Tap gently on counter to release any bubbles. Cover with plastic wrap and refrigerate for at least six hours, preferably overnight.

Step 7

TO SERVE: Remove cheesecake from fridge and uncover 5 minutes before serving. With the pan sitting on a flat surface, gently release the springform clip and lift the ring up and away from the cheesecake. Cut into wedges and serve with assorted fresh berries.

Step 8

PREPARE THE CRUST: Preheat oven to 350°F. Place ginger snap crumbs, sugar, cinnamon and ground ginger in a small bowl and stir together. Add melted butter and combine. Pour crumb mixture into an 9” springform pan and tamp down crumbs into an even layer. Transfer to oven and bake for 5 to 7 minutes or until set. Remove from oven and cool completely.

Step 9

PREPARE THE FILLING: Add sugar, milk, salt, egg yolks and gelatin into the top of a double boiler and stir until sugar and gelatin dissolve. With double boiler bottom 1/4 full with boiling water, put double boiler top in place. Reduce heat and simmer until it coats the back of a spoon. Remove top from double boiler and cool completely.

Step 10

Pour cottage cheese into a fine sieve resting on a medium-sized bowl. Using a spoon, pass the cottage cheese through the sieve. Reserve.

Step 11

Place cream into a small bowl and whip. Place egg whites into another small bowl and beat until they hold stiff peaks.

Step 12

Add orange juice and zest to the cooled gelatin mixture and stir together. Pour onto the sieved cottage cheese and stir these ingredients together. Fold in whipped cream and egg whites.

Step 13

ASSEMBLE: Pour cheesecake filling into crust-lined springform pan. Tap gently on counter to release any bubbles. Cover with plastic wrap and refrigerate for at least six hours, preferably overnight.

Step 14

TO SERVE: Remove cheesecake from fridge and uncover 5 minutes before serving. With the pan sitting on a flat surface, gently release the springform clip and lift the ring up and away from the cheesecake. Cut into wedges and serve with assorted fresh berries.