Whipped cream folded into the cream cheese mixture gives this chilled strawberry cheesecake its light, airy texture.
What You Need
Original recipe yields 10 servings
1 cup graham cracker crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 pkg. (10 oz.) frozen strawberries in syrup, thawed
1/2 cup milk
1 cup whipping cream, whipped
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Let's Make It
Preheat oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
Sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Drain strawberries, reserving liquid; set strawberries aside for later use. Add reserved strawberry liquid to gelatine along with the milk; stir until well blended. Gradually add to cream cheese mixture, stirring until well blended.
Refrigerate until slightly thickened. Gently stir in whipped cream and strawberries; pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
Enjoy a serving of this rich and indulgent treat on special occasions.
Garnish with additional whipped cream, sliced fresh strawberries and fresh mint just before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.