Cool and Creamy Cheesecake

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Cool and Creamy Cheesecake

Cool and Creamy Cheesecake


  • ½ cup sugar
  • 1 pkg. 8 oz. cream cheese, softened
  • ¼ cup cold water
  • 1 envelope unflavored gelatin
  • ¼ cup 1/2 stick butter or margarine, melted
  • ¼ cup sugar
  • 1 cup graham cracker crumbs
  • 1 cup whipping cream whipped
  • ¼ cup lemon juice
  • ¾ cup milk


  • Mix crumbs, sugar, and butter; press into bottom of a 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Beat cream cheese and sugar at medium speed with electric mixer until blended. Gradually add gelatin, milk, and juice. Refrigerate until slightly thickened. Fold in whipped cream. Pour over crust. Refrigerate until firm. (If desired, top with fruit just before serving.)

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