Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Graham cracker crumbs |
| ¼ cup | Sugar |
| ¼ cup | Butter, melted |
| \N \N | Filling: |
| 1 \N | 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: