Cheesecake Recipe

Name: Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 24 graham wafers (crushed); 4 tbsp melted butter; 2 packages gelatin; 125 ml cold water; 2 egg yolks; 125 ml milk; 250 ml sugar; 125 ml whipping cream; 2 egg whites; 450g cream cheese; 1 tsp vanilla extract; 4 graham wafers (crushed)

Servings: persons

24 graham wafers (crushed)
4 tbsp melted butter
2 packages gelatin
125 ml cold water
2 egg yolks
125 ml milk
250 ml sugar
125 ml whipping cream
2 egg whites
450g cream cheese
1 tsp vanilla extract
4 graham wafers (crushed)

1
Mix together graham wafers and melted butter and place in 9 x 12 pan and bake at 325u00b0F for 5 minutes.
2
Add gelatin to cold water stirring until it dissolves
3
Beat eggs adding milk slowly. Cook mixture over low heat adding sugar until it thickens (approximately 15 minutes). Remove mixture from heat and fold in gelatin. Mix with beater and then allow combined mixture to cool.
4
Beat whipping cream until stiff. In separate bowl, beat egg whites until stiff.
5
Place cream cheese in large bowl allowing it to warm to room temperature. Add in cooled gelatin mixture and beat well. Fold in egg whites, whipping cream and vanilla extract. Stir well and pour combined mixture into pan with baked graham wafer base. Sprinkle additional graham wafer crumbs on top. Place in the fridge and allow 4 hours to set before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 graham wafers (crushed), 4 tbsp melted butter, 2 packages gelatin, 125 ml cold water, and more.

Yes, Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake

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