Ingredients:
Crust:
1 cup Graham Cracker Crumbs*
1/4 cup Sugar
1/4 cup Butter -- Melted
Cheesecake Filling:
1 each Env. Unflavored Gelatin
1/4 cup Cold Water
8 ounces Cream Cheese -- Softened**
1/2 cup Sugar
3/4 cup Milk
1/4 cup Lemon Juice
1 cup Whipping Cream -- Whipped
Strawberry Halves
Instructions:
Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan.
Soften gelatin in water; stir over low heat until dissolved. Mix in with lemon and milk mixture, set aside.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Then blend in the lemon milk mixture. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm.
Top with strawberries before serving.
* So far I have not found Graham Crackers here in Argentina, but Mini Miel Galletitas have made a great substitute.
** I have substituted Casancrem and Mendicreme with great success
Once I was lazy and basically just put everything together and whipped it up. I let it set for about 5 hours, before I could not stand it anymore and just had to eat it right then and there. Well, it was not very firm and started falling apart. So I threw it into the freezer. It ended up that this cake is very tasty and refreshing frozen, especially with summer temperatures of 38ºC outside. The next time I make this cheesecake I will freeze it again.
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1 comment:
Hunn, this must be a wonderful recipe. I just need you to update the part that says "Chill until slightly thickened". Can you remove it or add "no more than 2 minutes"? I almost smeared all the kitchen walls with mulberry jam in fury because i left it 10 minutes and it turned hard as bubblegum. Thanks. Thanks a lot.
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