|1 cup||Graham cracker crumbs|
|¼ cup||Butter, melted|
|1||Envelope unflavored gelatin|
|¼ cup||Cold water|
|8 ounces||Cream cheese, softened|
|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.
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