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Strawberry Cheesecake Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Graham cracker crumbs||1 Cup (16 tbs)|
|Granulated sugar||2 Tablespoon|
|Strawberry flavored gelatin||3 Ounce|
|Unflavored gelatin powder||1⁄4 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Frozen sliced strawberries||15 Ounce, partly thawed|
|Softened cream cheese||8 Ounce|
|Confectioners' sugar||2⁄3 Cup (10.67 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Chocolate||1 Tablespoon (For Garnishing)|
|Whipped cream||1 Tablespoon (For Garnishing)|
Calories 680 Calories from Fat 443
% Daily Value*
Total Fat 50 g76.6%
Saturated Fat 31.2 g156.1%
Trans Fat 0 g
Cholesterol 175.8 mg
Sodium 200.1 mg8.3%
Total Carbohydrates 38 g12.7%
Dietary Fiber 3.3 g13.2%
Sugars 29.2 g
Protein 17 g34.1%
Vitamin A 14.9% Vitamin C 48.7%
Calcium 11.3% Iron 9%
*Based on a 2000 Calorie diet
Stir in crumbs, sugar and cocoa.
Measure 1/2 cup (125 ml) for topping.
Press remaining crumbs into ungreased 9 inch (22 cm) springform pan.
Bake in 350°F (180°C) oven for 10 minutes.
Filling: Mix both gelatin powders together well in bowl.
Stir to dissolve.
Mix in strawberries.
Chill until syrupy.
Beat cream cheese and icing sugar together until fluffy.
Whip cream until stiff.
Fold into cheese mixture.
Fold into thickened jelly.
Pour over crust.
Sprinkle with reserved crumbs.
Cuts into 10 to 12 pieces.
Decorate with Chocolate Hearts and whipped cream if desired.