Title: Very Smooth Cheesecake
Categories: Cake Dessert
Yield: 10 Servings
| 1 | c | Graham cracker crumbs |
| 3 | tb | Margarine, melted |
| 1/4 | c | Cold water |
| 1/2 | c | Sugar |
| | | Milk |
| 3 | tb | Sugar |
| 1 | | Env unflavored gelatin |
| 8 | oz | Cream cheese, softened |
| 10 | oz | Frozen strawberries, thawed |
| 1 | c | Whipping cream, whipped |
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.