How do you make homade strawberry cheese cake????!
Berry Smooth Cheesecake
Prep Time:25 min
Total Time:3 hr 35 min
Makes:10 servings
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 pkg. (10 oz.) frozen strawberries in syrup, thawed
1/2 cup milk
1 cup whipping cream, whipped
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
SPRINKLE gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Drain strawberries, reserving liquid; set strawberries aside for later use. Add reserved strawberry liquid to gelatine along with the milk; stir until well blended. Gradually add to cream cheese mixture, stirring until well blended.
REFRIGERATE until slightly thickened. Gently stir in whipped cream and strawberries; pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
Answers: Berry Smooth Cheesecake
Berry Smooth Cheesecake
Prep Time:25 min
Total Time:3 hr 35 min
Makes:10 servings
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
1 env. KNOX Unflavored Gelatine
1/4 cup water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 pkg. (10 oz.) frozen strawberries in syrup, thawed
1/2 cup milk
1 cup whipping cream, whipped
PREHEAT oven to 325°F. Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.
SPRINKLE gelatine over water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Drain strawberries, reserving liquid; set strawberries aside for later use. Add reserved strawberry liquid to gelatine along with the milk; stir until well blended. Gradually add to cream cheese mixture, stirring until well blended.
REFRIGERATE until slightly thickened. Gently stir in whipped cream and strawberries; pour over crust. Refrigerate several hours or until firm. Store leftover cheesecake in refrigerator.
try this
http://vegweb.com/index.php?topic=17984....
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1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water
DIRECTIONS
Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.