refrigerator cheesecake

This recipe is particularly easy to make, is practically fat-free, is lower G. I., and tastes wonderful.

  • 1 envelope Knox® unflavored gelatin
  • ½ cup <sugar>
  • 1 cup boiling water
  • 16 oz fat free cream cheese
  • 1½ tsp vanilla extract
  • 2 drops yellow food coloring
  • 20 sugar-free Oreo® sandwich cookies
  • ¼ cup Fleishmann’s unsalted <butter>

Crumble the cookies in a blender until fine, but not too fine (experiment with this). Melt the <butter> in a medium glass bowl in the microwave and mix in the cookie crumbles. Press the mixture firmly into a 9” pie plate evenly on all sides and bottom. Refrigerate until firm.

Mix the gelatin with <sugar> in a small bowl; add boiling water and stir until gelatin completely dissolves, about 5 minutes. I like to use a hand blender if this gets lumpy.

Beat the cream cheese and vanilla in a large bowl with a mixer until smooth. Slowly beat in the gelatin mixture. Pour this into the prepared crust.

Refrigerate until firm, about 3 hours. Garnish as desired. I like pecans and chocolate sprinkles here.

baked cheesecake

The baked version, below, uses egg instead of gelatin.

  • 16 oz fat free cream cheese
  • ½ cup <sugar>
  • ¾ cup egg substitute (X)
  • 1 cup fat free sour cream
  • 2 tsp vanilla extract
  • 2 tsp almond extract
  • ¼ tsp <salt>
  • 2 cups blanched almonds, or 1½ cups almond flour
  • 2 tsp <sugar>
  • 1 tbsp all-purpose flour
  • 3 tbsp cold Fleishmann’s unsalted <butter>

If using blanched almonds, pulverize the almonds in a blender until flour like. Make the crust by mixing the almond flour with the <sugar> and regular flour, and then cutting in the <butter> with a pastry blender. Press this mixture into a 9”×9” greased pie pan to form the crust and bake at 350° F for 10 minutes. Let cool while the filling is being made.

Combine all cheesecake ingredients in a large bowl and beat with a hand mixer until smooth. Pour mixture into the pie shell and bake at 350° F for 40 minutes. Cool and refrigerate before serving.