bless-your-heart cheesecake

How To Make bless-your-heart cheesecake

• 1

  In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 minutes.
• 2

  Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes; remove from heat; cool slightly.
• 3

  In food processor fitted with metal blade or in blender, process cottage cheese, sugar, orange peel and salt until smooth.
• 4

  With processor running, slowly add gelatin mixture.
• 5

  Spoon mixture into a 9-inch (6 1/2-cup) heart-shaped baking pan or an 8 x 1 1/2-inch round baking pan.
• 6

  In a small bowl, combine graham cracker crumbs and butter; sprinkle over cheesecake mixture.
• 7

  Cover and refrigerate until firm, 2 to 3 hours.
• 8

  To unmold, using a metal spatula or knife, loosen edge around pan; quickly dip into warm water; unmold onto a serving platter.
• 9

  Arrange strawberries and raspberries in rows across cheesecake.
• 10

  In a small saucepan, heat raspberry preserves and water until melted; brush over berries.
• 11

  Refrigerate until preserves are cold, about 30 minutes.
• 12

  (If a round pan is used, arrange berries to resemble a heart.)
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