Wednesday, May 4, 2011

Icebox Cheesecake

Icebox cheesecake...retro, light, perfectly summery and totally nom worthy!

what you'll need my itsy bitsy teeny weeny beach bums:

4-5 whole graham crackers, crushed
1 Tb. sugar
3 T. butter, melted (if you can, please use real butter, it makes a HUGE difference)

mix together and press into an 8 or 9 inch springform pan

bake your crust at 350*F for about 10 minutes.
remove from oven to cool.
for the filling:

1/4 c. milk
1 envelope Knox gelatin

whisk together in a coffee cup and place in microwave full power for about 20 seconds to dissolve.
remove, set aside to cool.

2 - 8oz. pkgs. fat-free or neufchatel cream cheese, room temperature (I had one of each, its fine with either/or...or you can use full fat, hey, Im not your cardiologist!)
2/3 c. powdered sugar (more or less here, feel free to taste and adjust...hey, Im not your mom, either!)
1 tsp. vanilla
pinch salt

cream the cheese, sugar, vanilla and salt until smooth
add the cooled gelatin mixture and mix again until thoroughly combined

then fold in 12 oz. lite cool-whip (or  1 1/2 cups real whipped cream, whipped to med. peaks) and mix in well
pour into springform pan over cooled crust and

before you remove it from the pan, run a thin knife around the edges to release it

the original recipe said to chill at least 4 hours...hahhahahahahahaha
its so cute they think Im gonna wait that long
I made it one hour
lets see how long you can wait


Christina said...

I love retro desserts like this :)

lynne said...

oh! this looks fabulous!

Jenn (Cookies Cupcakes Cardio) said...

YUM! So easy, and so delicious. First time to your blog...I found it through Tastespotting. Beautiful!

Marlis said...

I had a recipe similar but with raspberry puree.... divine... I have to make it soon, I think my kids would love it.


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