This is a picture I just took of my last batch:
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup hot water (bring to boil and let cool for 2 minutes)
16 ounces cream cheese
1/2 cup granulated Splenda or equivalent liquid Splenda (I use 20 drops of Sweetzfree)
1/8 teaspoon vanilla extract
1 tablespoon lemon zest, you'll need 2 small lemons
1 cup heavy cream, whipped
Cooking spray
Sprinkle the gelatin over 1/4 cup cold water and swirl. Let stand 10 minutes.
While the gelatin is resting, zest the lemons.
After the gelatin has been sitting for 10 minutes, add the hot water and stir until everything's nicely dissolved.
Beat the cream cheese, Splenda, vanilla and lemon zest until smooth. I slowly increase the speed of my stand mixer until it's at its highest setting.
Scrape down the mixing bowl, and add 1/3 of the gelatin liquid. Beat it again. I slowly increase the speed of my stand mixer until it's at its highest setting. Scrape the bowl down, add another 1/3 of the gelatin, beat well, and repeat until all gelatin is used. Set aside (do not cool, just leave it on the counter).
Whip the cream until you get medium peaks (peaks that tip slightly over). Take about 1/4 of the whipped cream and stir it into the cream cheese mix (don't fold, stir).
Add half of the remaining whipped cream to the cream cheese mix and fold in until mostly integrated. Once that's done, add the rest of the whipped cream to the cream cheese mix and fold in until mostly integrated.
I then spray down a 12-muffin muffin tray, fill them all up (they fill up to the top), spray down some plastic wrap, and place it spray-side down on top of the muffin tray, using it to smooth out the top of the cheesecakes. Refrigerate at least an hour.
To get them out of the tray, I can pretty much tip it to the side and use a fork to pry it out.
