Thursday, March 5, 2009


This is my second attempt to make chilled cheesecake. This time I really make it right and it also taste so creamy.

For the cake, I used 2(8oz) cream cheese, powdered sugar, lemon juice, 3 pack of gelatin powder, water, milk, non-dairy whipping cream and cut peaches.

For the topping, I used jelly powder, sugar and water.

For the base, I only used graham cracker crumbs and melted butter. Bake at 350F for 10 minutes and let it cool completely in the freezer.

After staying in the refrigerator for overnight, I loosen the spring-form pan and the cake just look fabulous.

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