No-Bake Cheesecake with Gelatin

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Melted unsalted butter: 1/4 cup (57g)
• Cream cheese, room temperature: 24 ounces (3 packages)
• Sugar: 1 cup (200g)
• Vanilla extract: 1 teaspoon
• Gelatin powder: 3 tablespoons (45g)
• Cold water: 1/4 cup (60ml)
• Heavy cream: 1 cup (240ml)
• Lemon juice: 1 tablespoon

Preparation Time:

30 minutes

Cooking Time:

None

Difficulty Level:

3

Preparation Method Steps:

1. Prepare the crust: Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of an 8-inch springform pan and refrigerate while preparing the filling.
2. Make the filling: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and lemon juice and mix well.
3. Dissolve gelatin in cold water and let stand for 5 minutes. Heat in a microwave or small saucepan until dissolved.
4. Whip heavy cream until stiff peaks form.
5. Gradually add dissolved gelatin to the cream cheese mixture, whisking constantly.
6. Fold in whipped cream until just combined.
7. Pour the filling over the prepared crust and smooth the top.
8. Refrigerate for at least 4 hours or overnight before serving.

Nutritional Information:

Per serving (1/8 of the cheesecake)

• Calories: 480
• Fat: 28g
• Saturated fat: 17g
• Cholesterol: 115mg
• Sodium: 230mg
• Carbohydrates: 45g
• Dietary fiber: 2g
• Sugar: 30g
• Protein: 10g

Dish Characteristics:

• Creamy and smooth
• Rich and satisfying
• Sweet and tangy
• No-bake convenience

User Comments:

• "This cheesecake is absolutely delicious! It's so creamy and flavorful. I love that it's no-bake too."
• "The combination of graham cracker crust, cream cheese filling, and gelatin is perfect. It's my new favorite dessert!"
• "I made this cheesecake for a dinner party and it was a huge hit. Everyone raved about it."

Special Precautions and Tips:

• Ensure the cream cheese is at room temperature to make it easier to smooth out.
• Stir the gelatin mixture into the cream cheese mixture gradually to prevent lumps.
• Refrigerate the cheesecake for at least 4 hours to give the gelatin time to set.
• Serve the cheesecake with fresh berries or a drizzle of fruit sauce for a touch of extra sweetness.