Berry Smooth Cheesecake

This is a different type of cheesecake using unflavored gelatin to create a silkier, smoother texture with a very fine crumb. This cheesecake is not baked, but the crust is cooked until firm.

Berry Smooth Cheesecake

1 c. graham cracker crumbs
3 Tb. sugar
3 Tb. butter, melted

Combine crumbs, sugar, and butter; press onto bottom of 9" springform pan. Bake at 325 for 10 minutes; cool.


1 envelope unflavored gelatin (like Knox)
1/4 c. cold water
8 oz. cream cheese, softened
1/2 c. sugar
Dash salt
1 pkg. (10 oz) frozen strawberries or raspberries, thawed
1 c. whipping cream, whipped

Soften gelatin in cold water, then stir over low heat until dissolved. Combine cream cheese, sugar, and salt until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to equal 1 cup. Gradually add milk mixture and gelatin to cream cheese, mixing well. Chill until slightly thickened. Fold in whipped cream and strawberries; pour filling over crust. Chill until firm. Serves 12.


Pam said…
Yum. I love cheesecake with berries and this recipe sounds great.

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