Yogurt Cheesecake
A no-bake cheesecake made with yogurt, cottage cheese, and a coconut cookie crust.
Ingredients
Crushed coconut cookies
1 1/2 cups
Cinnamon
1 1/2 tsp
Sugar
2 tbsp
Melted butter
1/2 cup
Gelatin
1 tbsp
Water
1/2 cup
Cottage cheese
1 lb
Yogurt
1 cup
Eggs (separated)
3
Sugar
2/3 cup
Salt
1/8 tsp
Grated lemon rind
3 tsp
Lemon juice
2 tbsp
Sugar (for egg whites)
1/2 cup
Cream
1 cup
Instructions
1
Make the Crust
Mix the crushed coconut cookies, cinnamon, sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch springform pan. Refrigerate until needed.
2
Prepare the Gelatin
Mix the gelatin and water, and let it soak for 5 minutes.
3
Mix the Cheese
Blend the cottage cheese and yogurt together. Set aside.
4
Cook the Egg Yolks
In the top of a double boiler, beat the egg yolks with the sugar (2/3 cup), salt, and grated lemon rind. Place over boiling water and cook, stirring constantly, for 5 minutes.
5
Add the Gelatin
Add the gelatin and stir until dissolved. Remove from heat and let cool slightly.
6
Combine
Add the lemon juice and stir into the cottage cheese and yogurt mixture.
7
Beat the Egg Whites
Beat the egg whites to soft peaks, then add the 1/2 cup sugar and continue beating to stiff peaks. Gently fold into the cottage cheese mixture.
8
Whip the Cream
Whip the cream and fold it into the mixture.
9
Assemble and Chill
Pour into the prepared crust and refrigerate overnight or for 8 hours.
