Very Smooth Cheesecake Recipe - Cooking Index
Very Smooth Cheesecake Recipe - Cooking Index
| 1 cup | 146g / 5.1oz | Graham cracker crumbs |
| 3 tablespoons | 45ml | Sugar |
| 3 tablespoons | 45ml | Margarine - melted |
| 1 | Unflavored gelatin | |
| 1/4 cup | 59ml | Cold water |
| 8 oz | 227g | Cream cheese - softened |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 10 oz | 284g | Frozen strawberries - thawed |
| Milk | ||
| 1 cup | 237ml | Whipping cream - whipped |
Combine crumbs and margarine; press onto bottom of 9-inch Springform pan.
Bake at 325F for 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 to 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:
Mark Satterly
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