Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Cakes
Cheese/Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Envelope unflavored gelatin
1/2 c Sugar
1 c Water -- boiling
2 pk Cream cheese (8 oz ea) --
- softened
1 t Vanilla (optional)
1 9-inch graham cracker crust
In a large bowl, mix the unflavored gelatin and sugar; add boiling
water and stir until gelatin 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.
Variations:
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 ts 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 ts orange extract for vanilla extract and add 1 ts
grated orange rind.
Recipe From 'Best Recipes From the Backs of Boxes,
Bottles, Cans, and Jars' 1979. Originally published
by the Knox Gelatin people.
