so here goes. A gift for jannah. Since you were devastated upon finding out that cheescake factory puts gelatin. Cheesecake is actually very simple to make and I hear you can get ready made graham cracker shells. I've started making the crusts out of ground up high fiber cereal to make it healthier (like those stick ones, what're they called? Fiber something) You can pre-cook it if you want for about 5 minutes for more crunch but it's not necessary.
I like to make it high protein and calcium for the kids (it's one thing I make that they'll actually eat), so instead of cream cheese, I've used ricotta, yogurt cheese or a combination of both.
Mix in a blender or food processor
-Any combination of ricotta and yogurt cheese or other smooth white cheese to give you about 3 cups
-1 can of sweetened condensed milk (this makes it creamier)
-sugar to taste (1/2 cup to a cup)
You can add some lemon zest to make it lemony, a lot of melted chocolate or cocoa and more sugar for chocolate cheesecake. Canned pumpkin and pumpkin pie spices... the possibilities are endless.
The one secret I've learned is DON'T OVERCOOK it. It should still be kind of runny in the center (pudding texture) when you take it out, it'll set when it cools. If you overcook it it gets grainy.
Lemme know how it turns out