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Name: Strawberry Cheesecake with Graham Cracker Crust
Prep time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1/2 Envelope unflavored gelatin; 2 10-oz packages Frozen strawberries; 3 tb Sugar; 16 oz Cream cheese; 1 c Water; 1 1/4 c Graham cracker crumbs; 1 c Sugar; GRAHAM CRACKER CRUST; 6 tb Butter or Margarine Melted; FILLING; 4 Egg whites; 1 ts Vanilla; 1 c Whipping cream; STRAWBERRY SAUCE; 1 1/2 tb Cornstarch

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INGREDIENTS

1/2 Envelope unflavored gelatin
2 10-oz packages Frozen strawberries
3 tb Sugar
16 oz Cream cheese
1 c Water
1 1/4 c Graham cracker crumbs
1 c Sugar
GRAHAM CRACKER CRUST
6 tb Butter or Margarine ; Melted
FILLING
4 Egg whites
1 ts Vanilla
1 c Whipping cream
STRAWBERRY SAUCE
1 1/2 tb Cornstarch

Servings

INSTRUCTIONS

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

NOTES

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Strawberry Cheesecake with Graham Cracker Crust

1/2 Envelope unflavored gelatin 
2 10-oz packages Frozen strawberries 
3 tb Sugar 
16 oz Cream cheese 
1 c Water 
1 1/4 c Graham cracker crumbs 
1 c Sugar 
  GRAHAM CRACKER CRUST 
6 tb Butter or Margarine Melted
  FILLING 
4  Egg whites 
1 ts Vanilla 
1 c Whipping cream 
  STRAWBERRY SAUCE 
1 1/2 tb Cornstarch

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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Nutrition

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Serving Size: 1 Serving (616g)
Recipe Makes: 16

Calories: 1881
Calories from Fat: 1494 (79%)

Amt Per Serving		% DV

	Total Fat 166g	221 %
	Saturated Fat 91.3g	457 %
	Monounsaturated Fat 43.1g
	Polyunsanturated Fat 8.5g
Cholesterol 513.3mg		158 %
Sodium 1588.7mg		55 %
Potassium 779mg		21 %
Total Carbohydrate 72.2g		21 %
	Dietary Fiber 1g	4 %
	Sugars, other 71.2g
Protein 33.7g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1881

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