| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheesecake, Dobi | 6 | Servings | |
INGREDIENTS
| Graham cracker crust | ||
| 1 1/4 | lb | Cream cheese, room temp. |
| 1 1/2 | ts | Vanilla |
| 1 | c | Sugar |
| 1/2 | c | Boiling water |
| Lemon gelatin (3 oz.) | ||
| 1 | qt | Whipping cream |
INSTRUCTIONS
Prepare your favorite graham cracker crust and press into the bottom and onto the sides of a 10" springform pan. Bake or chill depending on your recipe's instructions. Combine cream cheese, vanilla, and sugar. Beat until smooth and fluffy. Bring water to a boil and add lemon gelatin. Stir until dissolved. Cool to room temperature and fold into cream cheese mixture. Whip cream and fold into cream cheese mixture. Pour into graham cracker crust and decorate with a few cracker crumbs. Chill until firm and serve. Posted to MM-Recipes Digest V4 #053 by Dobi@aol.com on Feb 21, 1997.
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