Craving Cheesecake but don't want to turn on the oven in the summer heat? Check out this delicious NO BAKE cheesecake that was prepared for The British Royal Family at Balmoral Castle. No cream cheese or eggs, it's made with light and fluffy cottage cheese instead.
INGREDIENTS
For the base
- 4 Tbs unsalted butter (melted)
- 3/4 cups graham cracker crumbs
- ½ cup finely chopped pecans
- ¼ cup light brown sugar
- zest of 1 lemon
For the cheesecake
- 2 cups cottage cheese
- 2 cups Greek yogurt
- 3 cups heavy cream (whipped stiff)
- 2 envelopes gelatin (1/4oz)
- Juice from 2 whole lemons
- 2 tsp vanilla paste
- 1 cup sugar
For the topping
- 1 18oz pack blueberries
- ½ cup sugar
- ½ cup water
- 2 TBS orange liqueur (optional)
- 2 TBS cornstarch diluted in a little water
DIRECTIONS
- Line a 10” round spring form tin with parchment paper. Prepare the base by mixing the chopped pecans, graham crumbs, lemon zest brown sugar and melted butter in a large bowl. Spread evenly onto the base of the tin and press down firmly. Refrigerate for 30 minutes to 1 hour.
- Prepare the cheesecake by blending the cheese in a processor until smooth. Add the Greek yogurt, sugar and vanilla and blend again. Transfer the mix to a large bowl and fold in the whipped cream.
- Dissolve the gelatin with the lemon juice in a small pan and heat until the gelatin softens. Pour into the cheese mix and stir in quickly to avoid any lumps forming. Spread the cheesecake mix over the crumb base and refrigerate for at least 3 hours, preferably overnight.
- Place the blueberries, water sugar and orange liqueur in a medium pan and bring to a boil. Stir until the sugar has dissolved. Pour in the diluted cornstarch and keep stirring unto the liquid thickens. Set aside to cool. Once cool, and the cheesecake has set, spoon on top of the cheesecake.
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