Carolyn's Gelatin Cheesecake

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Fantastic recipe! The entire family loved it. The second time I made it, I used mixed berry jello and mixed berries. They liked that one even more.

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Suprem!!! Loved it. Also fisrt time recepie and I nailed it with my family super happy with it. Thanks. A big hug from my kitchen to yours! :

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my 12 yr old daughter saw this one on tv one day and asked me to get the ingredients when we were out shopping...she made it all by herself and when she served it to the family i was wowed, this looked like something u would have bought or ordered from a store or resturante...its a beautiful dessert, and the family loved it, it was gone in the same day! this dessert has been added to our family holiday menu for now on!

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It's a great healthy dessert. I made it for a bbq and everyone loved it. However, I thought it was good, but not great. Personally, Im not a big fan of gelatin so that's probably why I didn't like the taste as much. Also, the "cheesecake part," the bottom layer didn't really taste like cheesecake. You must eat all the layers together for each spoonful because that's what makes it taste really good. The crust is perfect for this dessert so don't omit it! I might substitute in cream cheese instead of cottage cheese next time.

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this is a healthy dessert and low in calories.

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I made this recipe for Memorial Day and it was fantastic! This dessert has a really smooth texture and is not heavy like a regular cheesecake. The cottage cheese, once blended with the jello, tastes not much different from regular cream cheese. One tip I would highly recommend is to freeze the crust before pouring in the cottage cheese/jello mixture and to allow the cottage cheese mixture to cool to room temperature before pouring it in the crust. Other than that, if you carefully follow this recipe, you can't go wrong.

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I read some reviews first then proceeded with a few substitutions. First, cottage cheese is out, as I can't stand the texture, taste or gloppy mess that it looks like, replaced with whole milk ricotta. Second, you have to prepare the jello parts exactly as the recipe states, NOT the package, or you will end up with a watery mess. I used sliced strawberries throughout both layers and added about 2 tbsp of fresh lemon juice to them. That seem to cut the artificial sweetner taste completely. Third, freezing the crusts is a must as well. And finally, bring the temperature of the jello down to about room temp or higher before blending in room temp. ricotta. The overall texture is smoother. It may take a little more time and patience, but the effort will be rewarded with a great results.

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I wish I read the reviews before I made this dessert! The first part with the cottage cheese went well, but when I added the jello over the strawberries...I made a mess. I've been making Jello for years and thought this would be a cinch...NOT! Paula I love you, & this will probably be yummy...but strawberry jello everywhere is a pain to clean up.

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Fabulous.. For those of you who end up with a soggy crust, try freezing the crusts, and partially set the jello/cheese mixture. It isn't going to matter what that layer looks like anyway, right? If you use ice water, it will set faster, and eliminate the problem of spillage. I do enjoy reading comments, but unfortunately the more experienced cooks are not sharing their little tips and tricks with the novice. One more comment then I will quit. I feel it is very unfair to rate and review if you have made mistakes with a recipe. That is not the fault of the Chef or the recipe, but your interpretation of it.

As for you Paula... Rock On !!

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I was actually pleasantly surprised with this. I followed the recipe exactly and found that although I generally am not a huge fan of the artificial sweetener flavor that you often get in Jello mixes, the cottage cheese mellows it out very nicely. For those who have had issues in the past comments with the crust getting soggy, make sure you do two things: first make sure you dissolve the gelatin mixes in the hot water completely before you add the cool water, this ensures a homogeneous mixture of the gelatin matrix which helps to keep the liquid together. Second, if you look at the recipe, you'll see Paula calls for two packets of mix and one cup each hot and cold water. If you follow the directions on the box, each packet calls for that amount, so you are doubling the amount of mix without increasing the water. Hope that helps everyone who's had issues in the past!