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Very Smooth Cheesecake Recipe
|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen strawberries||10 Ounce, thawed (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 2685 Calories from Fat 1791
% Daily Value*
Total Fat 201 g309.3%
Saturated Fat 106.4 g531.9%
Trans Fat 0 g
Cholesterol 597.8 mg
Sodium 1153.9 mg48.1%
Total Carbohydrates 174 g58%
Dietary Fiber 6 g23.8%
Sugars 147.4 g
Protein 34 g68.7%
Vitamin A 95.6% Vitamin C 194.7%
Calcium 60.4% Iron 17.9%
*Based on a 2000 Calorie diet
Bake at 325° 10 minutes.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese, sugar and salt, 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 blended.
Chill until slightly thickened.
Fold in whipped cream and strawberries; pour over crust.
Chill until firm.