Gelatin Cheesecake

I’ve found fat-free products to be less appealing in most cases than the regular versions. But fat-free cream cheese is one exception—it’s almost as good. I have found, however, that it doesn’t get as firm in cheesecake recipes. To remedy that, I use one envelope of unflavored gelatin for every 8 ounces of fat-free cream cheese I use. The gelatin adds no flavor but firms up the cheesecake nicely. Len B., Wausau, Wisconsin