Very Smooth Cheesecake
Easy, smooth and creamy no-bake strawberry cheesecake in a graham cracker crust.
1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
1 (0.25-ounce) envelope unflavored gelatin
1/4 cup cold water
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
1 (10-ounce) package frozen sweetened, sliced strawberries
3/4 cup milk
1 cup heavy whipping cream, whipped
- For Crust: Combine graham cracker crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake in a preheated oven at 325°F (160°C) for 10 minutes then cool.
- For Filling: Soften unflavored gelatin in cold water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed with an electric mixer until well blended.
- Drain frozen strawberries, reserving the liquid. Add milk and enough liquid to equal 1 cup. Add the milk mixture to the gelatin and then gradually stir into the cream cheese; mixing until well blended. Chill until slightly thickened.
- Fold in cream whipped to soft peaks and the strawberries; pour over the crust. Chill until firm.
Makes 10 servings.