Strawberry cheesecake with graham cracker crust
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| 16 | ounces | Cream cheese |
| 1 | cup | Sugar |
| 1 | cup | Whipping cream |
| 4 | Egg whites | |
| 2 | packs | Frozen strawberries (10-oz) |
| 6 | tablespoons | Butter or margarine; melted |
| 1 | teaspoon | Vanilla |
| ½ | Envelope unflavored gelatin | |
| 1 | cup | Water |
| 1½ | tablespoon | Cornstarch |
Directions
GRAHAM CRACKER CRUST
FILLING
STRAWBERRY SAUCE
To make crust, combine crumbs with 3 tablespoons sugar. Work in butter. Line 9-inch springform pan with crumb mixture. Bake at 350F 10 minutes, then cool thoroughly.
To make filling, beat cream cheese with ½ cup sugar until light. Add cream and beat until smooth. Beat egg whites until frothy. Gradually add remaining sugar and vanilla and continue beating until egg whites are stiff but not dry. Fold into cheese mixture. Soften gelatin in small amount of water, about 5 minutes. Dissolve over low heat, then add remaining cold water. Chill until syrupy, then fold into cheese mixture. Turn into prepared crust and chill 2 hours.
For sauce, thaw strawberries and drain juice into saucepan. Heat juice with cornstarch. Cook, stirring, until slightly thickened. Cool and add strawberries. Use as topping for cheesecake.