Very Smooth Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Graham Cracker Crumbs,
3 tbsp: Sugar,
3 tbsp: Margarine, Melted
1 each: Env Unflavored Gelatin,
1/4 cup: Cold Water,
8 ounce: Cream Cheese, Softened
1/2 cup: Sugar,
10 ounce: Frozen Strawberries, Thawed
Milk,
1 cup: Whipping Cream, Whipped
Directions:
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in
water; stir over low heat until dissolved. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended.
Drain strawberries, reserving liquid. Add enough milk to liquid ot
measure 1 cup. Gradually add combined milk mixture and gelatin to
cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust.
Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs,
1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of
margarine for graham cracker crumbs, sugar and margarine.
Source from luhu.jp
pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in
water; stir over low heat until dissolved. Combine cream cheese and
sugar, mixing at medium speed on electric mixer until well blended.
Drain strawberries, reserving liquid. Add enough milk to liquid ot
measure 1 cup. Gradually add combined milk mixture and gelatin to
cream cheese, mixing until well blended. Chill until slightly
thickened. Fold in whipped cream and strawberries; pour over crust.
Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs,
1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of
margarine for graham cracker crumbs, sugar and margarine.
Source from luhu.jp