Yield: 1 Servings
|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.