No Bake Cheesecake
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg yolks||2 Large|
|Milk||1 Cup (16 tbs)|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Whole milk/Part-skim ricotta cheese / creamed small curd / low-fat cottage cheese||3 Cup (48 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs) (About 18 Cracker Squares)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
Mix the gelatin, sugar, and salt in a medium-size saucepan.
Add the egg yolks and half the milk, then beat until smooth.
Stir in the remaining milk and cook over moderate heat, stirring constantly, until the mixture thickens slightly 7 to 10 minutes.
Remove from the heat and stir in the lemon rind and juice.
Let cool for about 10 minutes.
For the crust: Mix the graham cracker crumbs, sugar, and butter in a small bowl.
Lightly press the mixture over the bottom and about halfway up the sides of a 9-inch springform pan.
Place in the freezer while preparing the filling.
Press the ricotta cheese through alarge fine-meshed sieve set over a large mixing bowl.
Blend in the cooled milk mixture.
Beat the heavy cream in a medium-size bowl until stiff peaks form, then fold it into the milk and cheese.
Pour the filling into the prepared crust, cover with plastic food wrap, and chill for 4 hours or overnight.
Garnish with strawberries or raspberries if desired.