It's a Snap Cheesecake
Knox Gelatine originally printed this recipe on their packages. It fits into a standard 9-inch graham cracker crust, but you can also divide it among ten mini pie shells or 8 to 10 small ramekins.
Servings 10 servings
Cost 5
Ingredients
- 2 ½ teaspoons Knox gelatin powder (1 packet)
- ½ cup sugar (100 grams)
- 1 cup boiling water
- 16 oz softened cream cheese at warm room temp.
- 2 teaspoons vanilla extract or vanilla bean paste
- ¼ teaspoon fresh lemon zest or a dash of lemon oil (optional)
- 1 9-inch graham cracker crust or 10 mini crusts (Keebler)
Instructions
- Put the gelatin powder and sugar in a bowl with a spout or in a 2 cup or larger glass measure.
- Pour boiling water over gelatin mixture and stir until gelatin is dissolved.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually pour the gelatin mixture into the cream cheese and keep beating until smooth. Beat in the vanilla (and a little lemon zest if you'd like)
- Pour into the crust and chill for 2 hours or until firm. If using miniature Keebler type crusts, you'll need about 10. For small ramekins, you'll need need 8.
