eggfree,nut free cheesecake

Posted on: Sat, 01/17/2004 - 6:40am
mattchrismom's picture
Joined: 02/12/2003 - 09:00

Last time I made this I made it with oreo cookie crumbs and it was a huge hit, with no leftovers. I got the recipe from a diabetic cookbook but I often substitute the low fat with regular.

6tbsp margerine
1 1/4 cup graham cracker crumbs (oreo)
2 envelopes unflavored gelatine
2 8oz containers of low fat cream cheese
2 cups 1% cottage cheese
1 cup sugar
1 1/2 tsp vanilla
1 8oz container of low fat frozen whipped topping

Pre-heat oven to 350

Melt margerine in a small saucepan over med heat stir in graham cracker crumbs and than press into the bottom and up the sides of a springform pan( I use an 9inch pan and the crumbs don't go all the way to the top. Bake 10min and cool

Place 1/2 cup cold water in small saucepan and sprinkle gelatine over the water and let stank 3min. to soften

Heat geletine mixture over low heat until completly dissolved stirring constantly.

Combine remaining ingrediants exept for whipped topping in a food processor until smooth. Add geletine mixture and process until well blended. Fold in whipped topping. Pour ino springform pan and refridgerate for 4 hours or until set.

Pour whatever topping on top and serve.

Last time I made this I drizzled chocolate and caramel sauce over it than broke a large caramelk bar over it. It was soooo good.

[This message has been edited by mattchrismom (edited January 23, 2004).]

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