Stained Glass Cheesecake

No-bake cheesecakes are easy to make and very inexpensive too.  They are dreamy, light, airy, smooth and rich.  These days, gelatin-based/no-bake cheesecakes have become very popular again.  I prefer them than the baked cheesecakes.  So, I’m excited to share one of my best cheesecake creations, Stained Glass Cheesecake.    This recipe is so good and mouthwatering.  If you are out to impress, this cheesecake does the job and you’ll be glad you make this.  Guaranteed you’ll be the sweetest thing next to the cheesecake!  Let’s start…

Stained Glass Cheesecake

You will need the following pieces of tools/equipment to get started on your cheesecake:
1.  9- or 10-inch springform pan
2.  3 (8-inch or 9-inch) square or round pans
2.  Electric Mixer
3.  5 Mixing bowls (large bowl to hold blocks of gelatin, medium bowl for crumbs-base layer, small bowl to bloom unflavored gelatin mixture, medium bowl to beat egg whites, large bowl to mix cheese layer)
4.  Spatula
5.  Metal spoon

You will need the following ingredients for the Flavored Gelatin blocks:
3 boxes (3 oz each) gelatin (lime, orange and strawberry or cherry)
3 cups boiling water

You will need the following ingredients for the Crumb-base layer:
1 1/2 cups Graham cracker crumbs
1/4 cup sugar
1 stick (1/2 cup) butter, melted

You will need the following ingredients for the Cheese (or Binder) layer:
2 tablespoons unflavored gelatin
1/4 cup water
1 package (8 oz) regular cream cheese, softened
1/2 cup sugar, divided
3 eggs, separated
2 tablespoons sugar beaten with egg whites
1 teaspoon lemon extract
1 cup heavy whipping cream

Preparation

1.  For each flavor, dissolve one box of flavored gelatin in one cup of boiling water. Pour into a square or round pan and chill.   When set and firm, cut into blocks or cubes.  Transfer to a large bowl and carefully mix all blocks or flavors.   Set aside

2.  In a medium mixing bowl, mix together the graham cracker crumbs, sugar and melted butter using a large spoon.   Reserve 1/2 cup of mixture for toppings and with the back of a spoon, gently press the rest on the bottom of a springform pan.  Create an even base using flat bottom of 1/2 measuring cup. (Note:  Don’t press it too tightly.) Refrigerate for 30 minutes to 1 hour.

3.  In a small bowl, soften or “bloom” unflavored gelatin in 1/4 cup cold water for about 2 minutes or just until it swells.  Melt on low fire then set aside to cool.  Or you can use the microwave; start zapping in 10 second intervals until the gelatin liquefies.

4.  In a medium bowl, whip egg whites until small bubbles appear.  Slowly add 2 tablespoons sugar and continue beating until stiff but not dry.

5.  In a large bowl, beat cream cheese until softened.  Slowly stir in egg yolks, dissolved gelatin, lemon extract, remaining sugar (1/2 cup sugar less 2 tablespoons), and whipping cream.   Beat until smooth and creamy.

5. Fold in flavored gelatin blocks and beaten egg whites into cream cheese mixture.  Pour into prepared crust, sprinkle top with reserved crumbs and chill until set.  Check after 3 to 4 hours, but I normally leave this cheesecake in the refrigerator overnight, so there is no doubt that it is completely chilled and the gelatin has set.

Your Stained Glass Cheesecake is done — delish, delicieux, delicioso!  And if you think you are scared that if you make this cheesecake you will eat it all…you are not alone, lol!

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