if i can't find gelatin - can i just use jello to make cheesecake?

Answer 1

U don't need gelatin for cheesecake=)

Answer 2

Or you could look up a recipe for a baked cheesecake. The one you are making is a no bake I'd assume since it is using gelatin to set up. Baked Cheesecakes not only taste better, but have much better texture!

Answer 3

gelatin is just unflavored jello.... actually, jello is a brand name. if you look at store brand "jello" it says "flavored gelatin snack" or some such thing. you can buy unflavored jello. otherwise (although cheesecake made with gelatin has personally never sounded appealing to me) it might be some odd tasting cheesecake... (or, who knows, maybe if you got raspberry, it could be an odd raspberry cheesecake or something! happy baking!

Answer 4

any grocery or walmart will carry gelatin. It's usually on the top shelf in the same area as the gelatin there. and cheesecakes are a custard, they use eggs to set not gelatin.

Answer 5

No, not unless you want to have very sweet, flavored cheesecake. Try the baking aisle at your supermarket. If you can't find plain gelatin, try using an equal amount of pectin, which is another gelling agent used mostly in preserving fruit.

Answer 6

Look for Knox gelatin in the baking section of any grocery store. If you can't find it, ask someone. Trust me, they have it somewhere, I promise.

But really, you don't need gelatin for cheesecake...

Answer 7

Unflavored Jello is gelatin.

Answer 8

Gee guys jello IS gelatin.

Answer 9

Sounds interesting- just watch the flavoring. might alter the taste and color. Go for it!

Answer 10

You don't use gelitin to make cheesecake . Here are a couple of recipes so you will make a great cheesecake .

Cherry Cheese Pie
Ready-Crust Pie Crust Keebler® Ready Crust® Shortbread

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8

Ingredients
1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 Ready-Crust Pie Crust Keebler® Ready Crust® Shortbread
1 can (21 oz.) cherry pie filling
Directions
1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk, lemon juice and vanilla. Pour into crust. Refrigerate at least 3 hours or until set.

2. Spread pie filling over top. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.


Chocolate Cheesecake
Ready-Crust Pie Crust Keebler® Ready Crust® Chocolate

Prep Time: 10 minutes
Total Time: 3 hours 10 minutes


Ingredients
1 package (8 oz.) cream cheese, softened*
1/4 cup sugar
2 teaspoons vanilla
1/2 cup semi-sweet chocolate morsels, melted
1/2 cup sour cream
1 1/2 cups frozen non-dairy whipped topping, thawed, divided
1 Ready-Crust Pie Crust Keebler® Ready Crust® Chocolate
Directions
1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and vanilla. Beat until combined. Gradually beat in chocolate.

2. Stir sour cream into chocolate mixture. Fold in 1 cup of whipped topping. Spread in crust. Refrigerate at least 3 hours or until set.

3. Garnish with remaining whipped topping. Store in refrigerator.

YIELD: 8 servings

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.


Baked Cheesecake Classic
Ready-Crust Pie Crust Keebler® Ready Crust® Graham

Prep Time: 25 minutes
Total Time: 4 hours 25 minutes


Ingredients
1 package (8 oz.) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon vanilla
dash salt
2 eggs
1 Ready-Crust Pie Crust Keebler® Ready Crust® Graham
1 cup sour cream
2 tablespoons sugar
1/4 teaspoon vanilla
Directions
1. In large mixing bowl beat cream cheese and 1/2 cup sugar on medium speed of electric mixer until fluffy. Beat in lemon juice, 1/4 teaspoon vanilla and salt. Add eggs, one at a time, mixing until just combined after each addition.

2. Place crust on baking sheet. Pour in cream cheese mixture. Bake at 325°F about 25 minutes or until knife inserted into filling 1 inch from edge comes out clean.

3. In small bowl combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Carefully spread over cheesecake. Bake at 325°F for 10 minutes. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.

4. Garnish as desired. Store in refrigerator.

Hope you enjoy . I have done all of them but the chocolate one . they turn out great .