Contributed by: Chris WebAdmin. of RecipesNow.com
From: Best Recipes From the Backs of Boxes, Bottles, Cans, and Jars
- 1 envelope unflavored gelatine
- 1/2 cup sugar
- 1 cup boiling water
- 2 pkg (8 oz ea) cream cheese, softened
- 1 teaspoon vanilla (opt)
- 1 9-inch graham cracker crust
In a large bowl, mix the unflavored gelatine and sugar; add boiling water and stir until gelatine is completely dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2 hours. Top, if desired, with fresh or canned fruit.
Marbled Cheesecake: Before chilling, marble in 1/3 cup chocolate fudge, butterscotch, or your favorite flavor ice cream topping.
Lemon or Almond Cheesecake: Substitute 1/2 to 3/4 tsp lemon or almond extract for vanilla extract.
Fruit 'n' Creamy Cheesecake: Chill cheesecake for 10 minutes, then swirl in 1/3 cup strawberry or raspberry preserves.
Sunshine Cheesecake: Substitute 1/2 tsp orange extract for vanilla extract and add 1 tsp grated orange rind.
Serving Size: Makes 8 Servings