Apparently, this no-bake cheesecake recipe first appeared on the back of Co-op milk cartons in the 1960s. But I only ever knew it as my mom’s cheesecake. Either way, it’s my all-time favourite cheesecake. Smooth, creamy, and oh so gooood.

The original recipe calls for a 10-inch pan. Not sure that this means 10x10 or 10-inch round. I used a 9-inch springform pan and it worked great.

Crust:
2 cups graham wafer crumbs
1/4 cup sugar (50g)
1/2 cup melted butter (1 stick)
1 teaspoon cinnamon
Filling:
2 envelopes Knox gelatin (14g)
1/2 cup cold water or pineapple juice
3/4 cup milk, room temp
1 cup sugar (200g)
2 egg yolks, slightly beaten
1 lb of cream cheese (453g), softened
1 teaspoon vanilla
1/2 pint heavy cream, whipped (237ml)
60g pasteurized egg whites
if desired crushed, well drained pineapple or chopped cherries

Combine
2 Cups graham wafer crumbs
1/4 cup sugar (50g)
1/2 cup melted butter (1 stick).

Press 2/3 of the mixture into a 10 inch pan, reserve 1/3 for later.
Refrigerate while making the filling.

Soak 2 envelopes Knox gelatine in 1/2 Cup cold water or pineapple juice. Set aside.

Combine in a double boiler:
3/4 cup milk
1 cup sugar (200g)
2 egg yolks, slightly beaten

Cook until thickened on low (150-175°F), constantly stirring with a wooden spoon or spatula until thickened, 15-20 mins. (Keep below 180°F or eggs will cook).

Remove from heat and add gelatine mixture.
Set aside to cool.

Once the gelatine mixture is cool, cream well 1 lb of cream cheese (453g).

Add the cooled gelatine/milk mixture and 1 teaspoon vanilla.

Gradually fold in 1/2 pint heavy cream, whipped (237ml) and 60g pasteurized egg whites, stiffly beaten (roughly 2 eggs worth) a little bit at a time.

Add, if desired crushed, well drained pineapple or chopped cherries.

Pour filling over crumb crust top with remaining crumbs refrigerate at least 4 hours preferably overnight.

Top with cherry topping if desired.

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