Featured Pinch Tips Video
- 1 pkg
- unflavored gelatin
- 1/2 c
- non-fat milk
- 16 oz
- cottage cheese, lowfat
- 1/2 c
- 1 tsp
- orange peel, grated
- 1/4 tsp
- 3/4 c
- graham cracker crumbs
- 2 Tbsp
- butter, melted
- 1 c
- fresh strawberry halves
- 1 c
- 1/4 c
- raspberry preserves, seedless
- 1 Tbsp
1In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 minutes.
2Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes; remove from heat; cool slightly.
3In food processor fitted with metal blade or in blender, process cottage cheese, sugar, orange peel and salt until smooth.
4With processor running, slowly add gelatin mixture.
5Spoon mixture into a 9-inch (6 1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch round baking pan.
6In a small bowl, combine graham cracker crumbs and butter; sprinkle over cheesecake mixture.
7Cover and refrigerate until firm, 2 to 3 hours.
8To unmold, using a metal spatula or knife, loosen edge around pan; quickly dip into warm water; unmold onto a serving platter.
9Arrange strawberries and raspberries in rows across cheesecake.
10In a small saucepan, heat raspberry preserves and water until melted; brush over berries.
11Refrigerate until preserves are cold, about 30 minutes.
12(If a round pan is used, arrange berries to resemble a heart.)