Appears in Cook's Country April/May 2005
No-bake cheesecakes-which use gelatin to set them firm-can be a dubious affair. We set out to create an icebox cheesecake with a supple, creamy texture-and great flavor too.
We wanted our Peppermint Chip Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick t...