| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 3 |
tb |
Sugar |
| 6 |
tb |
Butter or margarine; melted |
| 16 |
oz |
Cream cheese |
| 1 |
c |
Sugar |
| 1 |
c |
Whipping cream |
| 4 |
|
Egg whites |
| 1 |
ts |
Vanilla |
| 1/2 |
|
Envelope unflavored gelatin |
| 1 |
c |
Water |
| 2 |
pk |
Frozen strawberries (10-oz) |
| 1 1/2 |
tb |
Cornstarch |
INSTRUCTIONS
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 1/2 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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