Easy jello cheesecake
 

To all the purists out there, don't turn your nose up at a jello cheesecake, this is sort of like a chiffon. I posted this in my journal and have copied it here like a good mentor should ;) Did you know it's considered a minor sin to post a good recipe in a journal or other thread without also posting it in the kitchen? It is, just ask Doreen ;)

Ok for all you lurkers out there that are wondering about this jello cheesecake recipe; I'll post it here and in the kitchen forum. I found this *somewhere* on the net in the first month of my LC experience and have used it off & on. It tastes yummy, is easy to make and I've found it has developed a voice - cause I can usually hear it calling my name from the cold dark place I keep it in ;).

Dissolve 2 pkgs sf jello (9g ea) in 2/3 cup boiling water.
Add 8 oz cream cheese, cut into 4 pieces.
Whip 1 c whipping cream until stiff peaks form.
The cr cheese should be softening by now; to jello mixture add 1 cup cottage cheese. Blend until smooth with a hand blender or in a food processor or blender. Fold in whipping cream and refridgerate.

Entire recipe =
Calories 1860
Fat 180
Carbs 24
Protein 60

Okay this may be a stupid question but is that correct when you said to add 1 cups of cottage cheese??? LOL

Yes, 1 cup cottage cheese. When it is blended smooth you won't know it is there. Really.

Whew okay thanks.. I'm not really keen on cottage cheese but as long as it smoothens out thats good.>LOL

jellooo
 

Thank you going to make my jellooo chesecake nowwww

::Homerdrool::
 

Okay--after reading about this wondrous cheesecake in so many journals, I *had* to come find the recipe.

Never mind the finished product--just cleaning out the blender and mixer bowl was DELICIOUS!! :lol:

About the jello..
 

Sugar Free... but what flavor are you using? I know there is a cheesecake flavored jell-o pudding but I don't think it's sugar-free.

Vanilla?

Thanks!
Lisa :)

Strawberry-banana, for me
 

Since that's what I had in the cupboard.... I didn't want to mix flavors on the first try. :)

It's just sf jello, not Jell-O brand Cheesecake, btw. Sounds like there's a bit of confusion. SF Jello, with cream cheese, whipped cream, and cottage cheese. YUM!

Another Twist on the Cheesecake

I bought a 7" spring form pan because I thought the cheesecake would be more elegant done in that pan. Then I decided to try adding a nut crust. I toasted 1/2 cup sliced almonds (which I'd crushed) in a frying pan in 1.5 Tbsp lightly browned Butter. Sprinkled a light dusting of Splenda on it and pressed it into the pan. Put it in the freezer to cool while I made the cheesecake.

My dinner guest gave it rave reviews.

I've made all of the flavours I could find: lime, lemon, raspberry, orange strawberry, and peach...listed in order of preference.

The lime served with sliced fresh strawberries on the side is exquisite.

Marlaine

P.S. The nut crust was (of course) inspired by Karen.

Counts for the Cheesecake

As I've done all of the figuring using FitDay, I thought I'd share them.

1/8 Cheesecake with Almond Crust
Calories 310
Fat 29
Carb 5
Protein 11

1/8 Cheesecake (crustless)
Calories 238
Fat 22
Carb 4
Protein 8

This is wonderful. I was looking for something different. Something that isn't just jello and whipped cream.

This is soooo goooood. And it is easy to make. It never ceases to amaze me the good things that can come out of cottage cheese :Puke:

And thanks, Marlaine, for finding the counts. Ruth I know this is late, but thanks to you for the treat!

You're welcome :D It's too good to not share it.

YES!! This is the Cheesecake that keeps turning up in my journal in my food logs!

Thought I'd drop in and note that I have two favourites now. The lemon flavoured and the raspberry with a bit of a twist.

As it's Raspberry season here on the wet coast, I put 1/3 of the mixture in the springform pan, then a layer (approximately 3/4 cup) of fresh raspberries, another 1/3 of the mixture, and another layer of berries and finally the last 1/3 of the mixture. It was absolutely divine!!

I think it's worth noting too that when I make this up, immediately after it's set, I cut it into 1/8's and freeze the individual portions. It freezes well and is almost icecream if allowed to thaw not quite completely before eating.

do you think this could be made with fruit juice and gelatin. The Jello I have here is only sweetened with Nutra-sweet...and I was under the impression that is a bad thing.

Hi Angeline,

Yes, you can make this with plain gelatine and fruit juice, and of course it's up to you to play around withthe amounts. I would suggest that you use fruit juice concentrate (frozen OJ) to get the intensity of flavour you'll need to compensate for the cream cheese, heavy cream & cottage cheese. Another option for you is to use unsweetened koolaid powder for your flavouring, that way you'd have a lot more flavour choices.

Good luck & please report back on how it works out.