October 11, 1955 No-Bake Cheese Cake, Nut-Crumb Mixture

No-Bake Cheese Cake

So popular has this no-bake cheese cake recipe become that we're including it one more time for you. FAILURE PROOF, it requires only 20 minute preparation -- no hour bake here -- the refrigerator takes over for the double boiler. Unflavored gelatin is the magic ingredient that blends the mixture  and assures a lighter, more delicate texture than the compact baked type. A wonderful party dessert, it can be prepared the day before. For flavor and appearance, no-bake cheese cake is unparalled, all ingredients are available the year round.

2 T. unflavored gelatin
1 c. sugar, divided
1/4 t. salt
2 eggs, separated
1 c. milk
1 t. grated lemon rind
1 T. lemon juice
1 t. vanilla
3 c. (24 oz.) creamed cottage cheese
1 c. heavy cream, whipped

Mix gelatin, 3/4 c. of the sugar and salt in top of double boiler. Beat together egg yolks and milk, add to gelatin mixture. Cook over boiling water, stirring until gelatin dissolves and mixture slightly thickens, about 10 minutes. Remove from heat; add lemon rind, lemon juice and vanilla; cool. Sieve cottage cheese into mixing bowl; or beat with electric beater until smooth. Stir in cooled gelatin mixture. Chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. When gelatin is chilling, prepare nut crumb mixture and set aside. Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 c. sugar and beat until very stiff. Fold in gelatin-cheese mixture. Fold in whipped cream.


Nut-Crumb Mixture

2 T. butter, melted
1 T. sugar
1/4 c. finely chopped nuts
2/3 c. graham cracker crumbs
1/4 t. cinnamon
1/4 t. nutmeg

Mix together all ingredients. Sprinkle half of crumb mixture on boom of an 8 Q spring form pan. Turn cheese mixture into pan; sprinkle with remaining crumb mixture. Chill until firm.

Note: If you do not have a sprint form pan, you may following the instructions given on May 16, 1955 or use an 8 or 9 inch square pan or a 9 x 5 inch loaf pan, in that case line pan with waxed paper. Serves 10 to 12.

Note: For family size 5 to 6 servings, use 1/2 gelatin recipe and 1/2 nut-crumb mixture in an 8 or 9 inch round pan or 9 inch pie plate.

Variations:

Lemon Cheese Cake: Increase lemon juice in basic recipe to 3 T.

Nesselrode Cheese Cake: Reduce milk to 3/4 c.; substitute 2 T. light rum or vanilla. Fold in 1/3 c. finely chopped maraschino cherries and 1/3 c. chopped nuts.

Chocolate Cheese Cake: Add 1 6-oz. package semi-sweet chocolate bits to gelatin milk mixture on top of double boiler. Onit rind and juice.

Coffee Cheese Cake: Add 2 T. instant coffee to gelatin-sugar mixture in top of double boiler. Omit lemon rind and juice.