Red Lobster Cheesecake

From: Roxygirl in Colorado

On Jun 6, 2005

I needed a cheesecake recipe that didn't require more than 2 pkgs. of cream cheese, so I did a search. I was intrigued by this recipe, even though I've never had it at Red Lobster (I was curious about the unflavored gelatin in the crust.) I paid the 3.99 for the Lorne Doone cookies and they were worth it! I still am puzzled about the gelatin's effects, but I'm assuming it added to the nice structure of the crust (and it did hold together very nicely). The only changes were that I was out of vanilla and used a pinch of maple extract, 1/2 tsp. of butter extract, and about 4 tablespoons of vanilla syrup (Italian coffee flavorings). I have to say the vanilla syrup added a wonderful creamy vanilla flavoring and I'm going to continue using it in the future. I also baked my cheesecake in a "water bath" since I don't like any cracks in my top (don't forget to wrap pan in foil first). I was first impressed with how beautiful my cheesecake color was out of the oven and how beautifully it puffed up. The cheesecake was a little tough to cut through my thick crust, but not difficult to eat!I loved the texture, which was creamy and dense, but I realize that I enjoyed the browned top the most. I served strawberries on the side. I will make this again for any dinner guests, since it was the type of cheesecake that would please anyone! Roxygirl in Colo.