Bless-Your-Heart Cheesecake

Bless-your-heart Cheesecake Recipe

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Jamie Ball


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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

How to Make Bless-Your-Heart Cheesecake


  • 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.)

Printable Recipe Card

About Bless-Your-Heart Cheesecake

Course/Dish: Cakes
Other Tag: Quick & Easy