Super fluffy, light cheesecake
- 1 1/4 c graham cracker crumbs
- 1/4 c powdered sugar
- 6 T melted butter
- 1 lb. small curd cottage cheese
- 2 eggs (separated) - chill whites
- 1/2 c milk
- 2/3 c sugar
- 1 pack Knox Gelatin with 1/4 c water - chill until set
- 8 oz liquid whipping cream
- 1 t vanilla extract
This recipe has a lot of steps, and the folding process requires patience-but this recipe is worth it in the end. SOO light and fluffy, you won't even realize you even ate a piece!
Mix will ingredients together and press into bottom and sides of 13 x 9 pan
In 3 quart saucepan, add beaten yolks, milk sugar and vanilla. Bring to a boil. Drop in chilled gelatin and set aside until melted. In mixing bowl, beat egg whites and set aside. Separately, beat whip cream and set aside.
In large mixing bowl, pour all stove top mixture into the bowl and add stire in cottage cheese.
Fold in egg whites and, when smooth, fold in whip cream. Pour into graham crust and sprinkle the top with additional graham cracker crumbs. Chill overnight and enjoy the next day - Mmmmmm