A very nice lady I know brought this deliciously light unbaked cheese cake to a pot luck supper many years ago. I could have easily eatten the whole thing. It is light and easy to make.......and is perfect for a light dessert. Although you may use any flavour of Jello to make this recipe......Meicia always recommended a red flavour as her preference......and I would have to agree with her. If you are looking for a nice light ending to a meal, this might be just the thing.
Mecia's Jello Cheesecake
Social Tea Biscuits (enough to line the pan)
1 cup whipping cream
1 pkg vanilla sugar (Dr Oetker)
8 oz pkg of cream cheese at room temperature
2 small pkgs jello (reds are prefered, but feel free to try another)
Completely line an 8X8 inch pan with a single layer of tea biscuits, breaking biscuits to fill any gaps. (These are like Marie biscuits or arrow root biscuits) Look for the kind that are in a rectangular shape for ease of fitting into the pan. Sprinkle or brush the top of the biscuits with a bit of milk (maybe a tablespoon). Whip together cream and vanilla sugar to hold peaks, and stir into the softened cream cheese. If you cannot find vanilla sugar substitute 2 tsp sugar and 1 tsp vanilla. Set aside.
In 3/4 cup boiling water, add 1 pkg of jello and stir to dissolve. Let sit until luke warm, then whip with the cream cheese mixture and pour over the biscuits. Put in fridge to set making sure cream layer is even and touching all sides of the pan.
About 1 hour later dissolve the 2nd package of jello into 1 1/2 cups boiling water and set aside unitl luke warm. At this time you may layer sliced fruit on top of the cream cheese layer in a decorative pattern if desired. It is best if the fruit layer is 1/4 inch thick or less and you may not want to use pineapple as it can stop the jello from setting up. Pour luke warm jello over filling and leave in the refrigerator until ready to serve. If you have put a layer of fruit, be careful when pouring the jello so as not to move the fruit.