Cool And Creamy Cheesecake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecakes | 1 | Servings | |
INGREDIENTS
| 1 | c | Graham cracker crumbs |
| 1/4 | c | Sugar |
| 1/4 | c | Butter, melted |
| Envelope unflavored gelatin | ||
| 1 | c Cold water | |
| oz Cream cheese, softened | ||
| 1 | c Sugar | |
| 3 | c Milk | |
| 1 | c Lemon juice | |
| c Whipping cream, whipped |
INSTRUCTIONS
Filling 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 600
Calories From Fat: 405
Total Fat: 46g
Cholesterol: 122mg
Sodium: 6.7mg
Potassium: 14.6mg
Carbohydrates: 50g
Fiber: 0g
Sugar: 49.9g
Protein: <1g