#2385 - No Bake Ricotta Cheesecake

(by Shirley McNevich)

1 - 3oz. box lemon Jell-O
1 3/4 cups hot water
1/2 cup white sugar
1/4 cup lemon juice
1 TBSP Knox unflavored gelatin dissolved in 1/2 cup cold water
Crust: 2 cups graham cracker crumbs; 1/2 cup Domino's powdered sugar; 1/2 cup melted butter
Filling: 2 cups heavy whipping cream; 1 - 15oz. part skim ricotta cheese

Add Knox gelatin powder to the cold water--stir. In a bowl add hot water, white sugar and lemon juice--stir. Add Knox gelatin mixture--stir. Once cooled, refrigerate until it starts to gel. In a bowl add graham cracker crumbs, powdered sugar and melted butter--stir. Reserve 1/2 cup of the crumb mixture--set it aside. Press the remaining crumb mixture into the bottom of a greased 9 x 13 glass baking dish. Remove Jell-O mixture from refrigerator and put it in a mixer--beat, then set aside. In a mixer add heavy whipping cream--beat until whipped. Add whipped cream to Jell-O mixture--stir. In a mixer add ricotta cheese--beat until mixed. Add whipped ricotta cheese to Jell-O mixture--stir. Pour the whole mixture over the crust. Sprinkle the reserved crumbs over the top. Refrigerate overnight.