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Cheese Charlotte


Light and fluffy, tastes like a mild cheesecake

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  • Crust:
  • 1/3 cup sugar
  • 1/2 cup melted butter
  • 20 full size graham crackers
  • Custard:
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 teaspoon vanilla
  • 8 oz. cream cheese, softened
  • 1 cup whipping heavy cream
  • 3 egg whites



Step 1

Crush crackers, add melted butter, sugar. Reserve 2 tablespoons for topping. Press crumb mixture in a 9x13" pan. Bake 350@ for 12 minutes. Cool completely.

Combine egg yolks, sugar, salt and milk in a 2 qt. saucepan.Cook until smooth stirring constantly and sugar completely melts. Dissolve gelatin in cold water; add to hot milk mixture. Allow to cool. Add vanilla.
Put softened cheese in a large bowl, beat till smooth, add cooked custard slowly to cheese, until smooth.
Whip cream and fold in.
Whip egg whites till stiffly beaten, fold into mixture. Sprinklw crumbs on top. Chill till set. I do the day before. Will keep several day's.


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