Cool & creamy cheesecake

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:

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