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.

Cheesecake:

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
Milk
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.

Comments

Pam said…
Yum. I love cheesecake with berries and this recipe sounds great.
August 27, 2008 at 4:47 PM
Post a Comment

Popular posts from this blog

Texas Sheet Cake

Image
Texas Sheet Cake 2 c. flour 2 c. sugar 1/2 ts. salt 2 sticks butter 1 c. water 3 Tb. cocoa 2 eggs, beaten 1 ts. soda 1/2 c. buttermilk (or use 1 1/2 Tb. vinegar plus milk to equal 1/2 c, let sit for 5 minutes before adding to recipe) 1 t. vanilla 1 t. cinnamon Combine flour, sugar, salt, and cinnamon. In a saucepan, heat butter, water and cocoa to boiling. Pour over dry ingredients. In another bowl combine eggs, soda, buttermilk, and vanilla. Add to batter and mix well. Pour into a greased and floured jelly roll pan (15x10x1 - must have an edge). Bake for 20 minutes at 350. Start the icing the last 10 minutes while cake is baking. Icing: 1 stick butter 3 Tb. cocoa 1/2 c. milk about 2 c. powdered sugar (the recipe calls for "1 box confectioners' sugar", so I always have to guess) 1 ts. vanilla 1/2 c. chopped pecans (optional) Mix butter, cocoa, and milk in saucepan. (I always reuse the saucepan I used for the cake.) Heat just until butter melts. Remove from heat and add po...
Read more

Mormon Mommy Blogs

If you haven't taken a look at this website yet, it is a fun place to find other LDS folks, moms and otherwise, who have similar interests and similar blogs. I can't wait to take a look at all the yummy recipes out there. I always need new things that my kids will eat, especially now as we are trying to cut the carbs and still enjoy the food. Check it out at: http://mormonmommyblogs.blogspot.com .
Read more

The Secret Marquise

I got this one from the cookbook, Cookwise by Shirley Corrihor. Not everything in here was helpful, but this one sounded super yummy. So I haven't tried it yet, but I will soon, and then post again. The Secret Marquise 7 or 8 ounces good quality semisweet chocolate or 3 - 2.6 oz. Hershey's Special Dark chocolate bars, broken into 1 inch pieces. 4 oz. milk chocolate, also broken into 1 inch pieces 5 egg yolks 1/3 c. heavy cream 5 Tb. butter 1 c. heavy or whipping cream 2 Tb. sugar Combine semisweet and milk chocolates and blend in food processor until finely chopped. Set aside. Heat egg yolks and 1/3 c. cream in 7-8 inch skillet over low heat, stirring constantly with fork or spatula flat against the bottom of the pan. As soon as it thickens, remove from skillet from heat and keep stirring. Add the butter and stir in well. Add the chocolate and stir constantly until chocolate just melts. Continue to stir for 1 minute.  Remove bottom from springform pan. Place the ring onto a pla...
Read more