Forget Pumpkin or Apple pie. Top off your Thanksgiving feast with this delicious cheesecake and earn up to 1,196 Points!
Ingredients
Butter Cookie Base:
- 20 Royal Dansk Butter Cookies (earn up to 1,190 Points)
- 2 oz. butter, room temperature (earn 3 Points)
Gelatin mix:
- 1 tsp gelatin powder
- 1 tsp sugar
- 1 Tbsp organic lemon juice
- 1 Tbsp water
Cheesecake filling:
- 7 oz cream cheese
- 2 ½ Tbsp sugar
- 1 vanilla pod
- Organic lemon (zest from ½ lemon and 1 Tbsp juice) (earn 3 Points)
- Gelatin* mix, see above
- 7 oz heavy cream. Lightly whipped
Directions
- Blend the cookies and the butter in a food processor for 1-2 minutes.
- Place the cookie mixture on the bottom of a pie pan lined with a piece of non-stick pan lining paper. Make sure to press to the the edges.
- Bake it in the oven with tin foil on top for approximately 8 minutes at 350°F. Cool down completely.
- Cheesecake filling: Leave the ingredients on the countertop for 30 minutes to allow them to reach room temperature. With a sharp knife, cut the vanilla pod down the middle until “butterflied”. Put a little of the cream cheese into a bowl and smush the vanilla seeds into the cheese until thoroughly mixed in. Then add the remaining creme cheese, lemon zest, lemon juice and sugar. Mix well.
- Gelatin mix: Mix the gelatin powder and the sugar. Mix lemon juice and water and heat to boiling. Pour over the gelatin/sugar mix and stir until completely dissolved.
- Whip the gelatin mix into the cheese cake filling. Fold in the heavy cream. Pour the cheesecake mix on top of the butter cookie crust, cover and cool down in the fridge for 2-3 hours.
See full recipe here.
Craving cheesecake but don’t want the hassle? Purchase this Sara Lee cheesecake and earn up to 785 Points!