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Recipe by: zenna
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See below ingredients and instructions of the recipe
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.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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