Fourth of July Cheesecake

16 Servings

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Fourth of July Cheesecake Ingredients

3 c Vanilla wafer crumbs	Cheese, softened
4 tb Margarine, melted	2 tb Lemon juice
3 tb NutraSweet Spoonful	1 tb Grated lemon rind
1 Envelope (1/4ounce)	2 ts Vanilla
Unflavored gelatin	1/3 To 1/2 cup NutraSweet
1 c Skim milk	Spoonful
2 pk (8 ounces each) reduced fat	1 pt Blueberries
Cream cheese, softened	2 pt Raspberries
1 pk (3 ounces) reduced fat cream

Instructions for Fourth of July Cheesecake

MIX CRUMBS, margarine and 3 tablespoons NutraSweet Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches. SPRINKLE GELATIN over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature. BEAT CREAM CHEESE until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to 1/2, cup NutraSweet Spoonful. Pour mixture over crust; refriger- ate until set, 3 to 4 hours. BEFORE SERVING, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes. Makes 16 servings. A patriotic salute to classic cheesecake, this party-sized dessert is decked out with blueberry and raspberry stars and stripes. From "The NutraSweet Spoonful Recipe Collection", 1992. Reposted by Ken Strei

Main Ingredient: Cream CheeseCuisine: Uncategorized