- 3 ounce packet of lemon gelatin
- 1/4 ounce packet unflavored gelatin
- 1 2/3 cups boiling water
- 14 digestive biscuits (2 cups cookie crumbs)
- 4 – 6 tablespoons butter, melted
- 28 ounces cream cheese, room temperature
- 1/4 cup powdered sugar
- 3 ounce packet strawberry gelatin
- 1 1/2 cups boiling water
- 1 pint fresh strawberries, sliced
- fresh mint (an optional garnish)
- Combine the lemon and plain gelatin with 1 2/3 cups boiling water, stir until the gelatin dissolves. Let cool.
- Prepare a 9-inch springform pan by lining the bottom and sides with parchment paper. Greasing the sides will hold the parchment in place.
- Crush the cookies into crumbs with a rolling pin or a food processor. Mix the cookie crumbs with 4 tablespoons melted butter. The mixture should look like wet sand and hold together nicely when pressed. Add the remaining 2 tablespoons butter if needed. Using the bottom of a measuring cup or the back of a large spoon, press the cookie crumb/butter mixture evenly into the bottom of the pan. Chill.
- Beat the cream cheese with the powdered sugar. Then add the cooled lemon gelatin. Beat until well combine. Add to the springform pan, spreading evenly over the crust. Chill.
- Combine the strawberry gelatin with 1 1/2 cups boiling water. Stir until the gelatin has dissolved. Cool. Add a very thin layer (1/8 inch) of strawberry gelatin to the top of the chilled cheesecake. Arrange the strawberries in the top layer of gelatin, gently pressing them in. This will help to anchor the berry slices and keep them from floating to the top. Gently add the remaining gelatin and refrigerate until the top layer isfirm.
- Carefully remove the side of the springform pan, peeling away the parchment on the side of the cheesecake before serving.
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