Its A Snap Gelatin Cheesecake Recipes

Steps:

• Mix gelatine and sugar in small bowl. Add boiling water; stir 5 minutes or until gelatine is completely dissolved.
• Beat cream cheese and vanilla in large bowl with electric mixer on medium speed until creamy. Gradually add gelatine mixture, beating until well blended after each addition. Refrigerate 45 minutes or until thickened, stirring every 15 minutes. Pour into pie crust.
• Refrigerate 3 hours or until firm.

Steps:

• Combine cream cheese and powdered sugar in a large bowl; beat with an electric mixer until smooth. Add gelatin and beat until incorporated. Mix in whipped topping until smooth. Spread batter in prepared crust, leaving some room at the top. Spread cherry pie filling over cream cheese mixture.
• Place in the refrigerator until firm, 3 to 4 hours.

Steps:

• Mix crushed graham crackers and butter in a bowl.
• Transfer the mixture to the bottom of a 9-inch (23 cm) springform pan, spread evenly. Set aside.
• Place each gelatin flavor in separate bowls, dissolve with ⅔ cup (160 ml) hot water, then, add more ⅔ cup (160 ml) cold water.
• Refrigerate for 2-3 hours or until set.
• Cut the gelatin into small pieces, reserve.
• For the cream cheese filling in a bowl, mix condensed milk, cream, cream cheese until well combined.
• Hydrate the unflavored gelatin and microwave for 20 seconds to dissolve.
• Add the gelatin in the cream cheese mixture and mix well.
• Place the flavored gelatin pieces over the cheesecake crust.
• Pour the cream cheese mixture over the gelatin carefully.
• Refrigerate for 3-4 hours or until set.
• Garnish with mixed berry sauce.
• Enjoy!

Steps:

• LEMON CURD (makes about 1 cup).
• In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
• In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
• Add in lemon juice and yolks, then butter; mix.
• Stir over medium heat until very thick, about 5 minutes; do not boil.
• Transfer to bowl. Add gelatin and stir to dissolve.
• Cool completely, stirring frequently, about 1 hour.
• CRUST.
• Position rack in center of oven and preheat to 350 degrees farenheit.
• Lightly oil 9-inch-diameter springform pan.
• Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
• Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
• Bake until golden brown, about 12 minutes. Cool.
• FILLING.
• In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
• In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
• Add yolks and blend until light and fluffy.
• In heavy medium saucepan, scald milk.
• With processor running, add milk through feed tube and blend well.
• Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
• Add gelatin mixture to custard and stir until dissolved.
• Strain into bowl, pressing on solids with back of spoon.
• Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
• Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
• In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
• Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
• Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
• Refrigerate cheesecake at least 4 hours or overnight.
• After running a knife around sides of cake, release pan sides.
• Garnish with mint.