Smooth Strawberry Cheesecake
Smooth Strawberry Cheesecake
Servings 8
Cost 5
Ingredients
Crust
- 1 ¼ cups graham cracker crumbs
- 4 tablespoons granulated sugar
- 4 tablespoons butter if using unsalted then add a pinch of salt
Filling
- 2 teaspoons unflavored gelatin (cut down from 2 ½ teaspoons)
- ¼ cup cold water
- 1 cup whipping cream
- 8 ounce package softened cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon of vanilla
- 16 oz package of frozen strawberries, thawed
- About ⅔ cup milk -- amount will vary
- Extra sugar if making the puree
- Sweetened whipped cream garnish
Instructions
- Preheat the oven to 325 degrees F. Combine the crumbs, sugar and butter and press into bottom of a 9 inch round cheesecake pan. Bake for 8 to 10 minutes and let cool.
- Put the cold water in a small saucepan or custard cup. Add the gelatin and allow it to sit and soften for about 5 minutes. Turn heat to low stir over low heat until dissolved. If using custard cup, microwave for about 10 seconds. Let cool while you prepare the cake.
- In a metal bowl, using an electric mixer, beat the whipped cream until stiff peaks form. Set aside.
- In another mixing bowl, beat the softened cream cheese, sugar and vanilla until smooth.
- Drain the juice from the thawed strawberries. Add enough milk to make 1 cup liquid, and stir into cream cheese mixture.
- Gradually add the dissolved gelatin to the cheesecake mixture.
- Divide the reserved strawberries in half. Puree about half of them and add to the batter. You will use the rest for the topping, so keep the processor handy.
- Fold the whipped cream into the batter, then pour the mixture into the cheesecake pan and chill for a few hours or until firm.
- To make the strawberry puree topping, puree the remaining strawberries and add sugar to taste. Garnish cheesecake with the strawberry puree and sweetened whipped cream.