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Very Smooth Cheesecake

Very Smooth Cheesecake recipe image
This Very Smooth Cheesecake is a delightful Latin-American inspired dessert that combines the tangy richness of cream cheese with the bright sweetness of fresh strawberries. The filling is incredibly creamy and light, thanks to whipped cream and gelatin, resulting in a texture that melts in your mouth. It sits atop a buttery, crunchy graham cracker crust that provides the perfect contrast. This no-bake dessert is perfect for summer gatherings, family dinners, or whenever you crave something indulgent but effortless. It looks elegant on any table and tastes like a homemade classic.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 1297.8
Dietary: Gluten-free
Description
This Very Smooth Cheesecake is a delightful Latin-American inspired dessert that combines the tangy richness of cream cheese with the bright sweetness of fresh strawberries. The filling is incredibly creamy and light, thanks to whipped cream and gelatin, resulting in a texture that melts in your mouth. It sits atop a buttery, crunchy graham cracker crust that provides the perfect contrast. This no-bake dessert is perfect for summer gatherings, family dinners, or whenever you crave something indulgent but effortless. It looks elegant on any table and tastes like a homemade classic.
Ingredients
  • 1 cup Graham Cracker Crumbs
  • 3 tablespoon Sugar
  • 3 tablespoon Margarine, Melted
  • 1 ea Env Unflavored Gelatin
  • 1/4 cup Cold Water
  • 8 ounce Cream Cheese, Softened
  • 1/2 cup Sugar
  • 10 ounce Frozen Strawberries, Thawed
  • 1 Milk
  • 1 cup Whipping Cream, Whipped
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165°C).
  2. 2
    In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted margarine until moistened.
  3. 3
    Press the crumb mixture firmly onto the bottom of a 9-inch springform pan.
  4. 4
    Bake crust for 10 minutes, then remove and allow to cool completely.
  5. 5
    Sprinkle gelatin over 1/4 cup cold water in a small bowl and let stand for 5 minutes to soften.
  6. 6
    Place the bowl over low heat or microwave in short bursts, stirring until gelatin is completely dissolved. Set aside to cool slightly.
  7. 7
    Drain thawed strawberries, reserving the liquid. Chop strawberries if large.
  8. 8
    Add enough milk to the reserved strawberry liquid to measure 1 cup total.
  9. 9
    In a large bowl, beat softened cream cheese and 1/2 cup sugar with an electric mixer at medium speed until smooth and well blended.
  10. 10
    Gradually add the dissolved gelatin and the strawberry-milk mixture to the cream cheese, beating until combined.
  11. 11
    Refrigerate the mixture for about 20-30 minutes until it is slightly thickened but still pourable.
  12. 12
    Gently fold in the whipped cream and drained strawberries until evenly distributed.
  13. 13
    Pour the filling over the cooled crust and smooth the top.
  14. 14
    Refrigerate for at least 4 hours, or until firm enough to slice.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1297.8kcal
% Daily Value *
Total Fat 100.0g154%
Saturated Fat 58.6g293%
Cholesterol 269.3mg90%
Sodium 1591.7mg67%
Total Carbohydrate 51.0g17%
Dietary Fiber 0.0g0%
Sugars 48.3g
Protein 53.5g107%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, no-bake, strawberry, cream cheese, graham cracker, dessert, smooth, gelatin, whipped cream, easy dessert, party food, summer treat, chilled, fruit, indulgent
Read it online: https://www.chefs-mate.com/recipe/very-smooth-cheesecake/