The richness of cheesecake loves acidity, like oranges.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Orange No Bake Cheesecake
Crumb mixture:
- 3/4 cup graham cracker crumbs
- 3 Tbsp. sugar
- 3 Tbsp. melted butter
Combine all ingredients. Press 1/2 of the mixture into the bottom of an 8″ or 9″ spring pan. Reserve remaining crumbs for the top.
Filling:
- 3 envelops of unflavored gelatin
- 3/4 cup sugar, divided
- 2 eggs, separated
- 1 cup milk
- 1 can (6 oz) frozen orange juice concentrate, kept frozen
- 3 cups mild creamed cottage cheese
- 1 cup heavy cream, whipped
Combine gelatin and 1/2 cup sugar in medium saucepan. Beat egg yolks and milk together; stir into gelatin mixture. Place over low heat; stir constantly until mixture thickens slightly, 3 to 5 minutes. Remove from heat, add frozen concentrate and stir until melted.
Sieve or beat cottage cheese on high speed of electric mixer until smooth, 3 to 4 minutes. Stir into gelatin mixture. Beat egg whites until stuff but not dry. Gradually add the remaining 1/4 cup sugar and beat until very stiff. Fold into gelatin mixture. Fold in whipped cream.
Turn into prepared pan and cover with reserved crumb mixture. Chill two to three hours, until firm. Loosen sides of pan and release spring form. If desired, may garnish with orange sections. Yield: 12 servings.