cool and creamy cheesecake
- Categories
- Cheesecakes
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Graham cracker crumbs |
| ¼ cup | Sugar |
| ¼ cup | Butter, melted |
| Filling: | |
| 1 | Envelope unflavored gelatin |
| ¼ cup | Cold water |
| 8 ounces | Cream cheese, softened |
| ½ cup | Sugar |
| ¾ cup | Milk |
| ¼ cup | Lemon juice |
| 1 cup | Whipping cream, whipped |
Crust: Mix crumbs, sugar, & butter; press into bottom of a 9-inch springform pan.
Filling: Soften gelatin in water, stir over low heat until disolved.
Beat cream cheese & sugar at medium speed with electric mixer until blended. Gradually add gelatin, milk, & juice. Refrigerate until slightly thickened. Fold in whipped cream. Pour over crust.
Refrigerate until firm. (If desired, top with fruit just before serving.)
Note: This is a basic refrigerator cheesecake. You can add fruit toppings, etc.
Crust:
File
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