Today I'm going to feature three of my favorite recipes for cheesecake. Making cheesecake isn't hard and I'll be giving you a few tips along the way, to make your baked ones turn out creamy. For starters, here is one of my very favorites - made with knox jello, it's a no bake cheesecake. I found the recipe in a magazine ad for Knox Gelatine at least 20 years ago.
2 c graham cracker crumbs
1/2 c butter, melted
1 envelope Knox unflavored gelatine
1/2 c cold water
3 pkg (8 oz) cream cheese, softened
1 1/4 c sugar
1 can (5 oz) evaporated milk (not condensed)
1 t lemon juice
1/3 c amaretto liqueur
1 t vanilla extract
3/4 c whipping or heavy cream, whipped
Combine graham cracker crums with butter and press into the bottom of a 9-inch springform pan; chill.
Pour cold water into a small saucepan and sprinkle gelatine over it. Let stand for 1 minute. Stir over low heat until completely dissolved, about 3 minutes; set aside. In large mixer bowl, beat cream cheese with sugar until fluffy with electric mixer, about 2 minutes. Gradually stir in evaporated milk and lemon juice, beat at medium-high speed until mixture is very fluffy, about 2 minutes. Gradually beat in gelatine mixture, liqueur and vanilla until thoroughly blended. Fold in whipped cream.
Pour into crust and chill 8 hours or overnight. Makes 12 servings.
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