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1 Envelope unflavored gelatine
1/2 c Sugar
1 c Boiling water
2 pk (8 oz ea) cream cheese,
-softened
1 ts 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.
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 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.
Recipe From ‘Best Recipes From the Backs of Boxes, Bottles, Cans, and
Jars’ 1979. Originally published by the Knox Gelatine people.
Yields
8 Servings
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