A creamy and delightful cheesecake recipe with a graham cracker crust and a fluffy filling.
Combine the crushed graham crackers and melted butter in a mixing bowl until evenly mixed.
Press the crust mixture firmly into the pan to create an even base.
Press the mixture into the bottom of a springform pan to form the crust.
Use the back of a spoon to smooth out the crust.
Dissolve the gelatin in boiling water and let it cool to room temperature.
Stir the gelatin mixture occasionally to prevent it from setting prematurely.
In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Ensure the cream cheese is softened to avoid lumps in the mixture.
Gradually add the cooled gelatin mixture to the cream cheese mixture, mixing well.
Pour the gelatin mixture slowly to maintain a smooth consistency.
Whip the cold whipping cream until it forms stiff peaks.
Chill the bowl and whisk before whipping the cream for better results.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Fold gently to maintain the airy texture of the whipped cream.
Pour the filling over the crust in the springform pan and smooth the top.
Tap the pan lightly on the counter to remove air bubbles.
Refrigerate the cheesecake for at least 4 hours or until set.
Cover the cheesecake with plastic wrap to prevent it from absorbing fridge odors.
Serve the cheesecake chilled, optionally garnished with fresh fruit or a drizzle of syrup.
Slice the cheesecake with a warm knife for clean cuts.
Continue in our app for the best experience
