Strawberry CheesecakeSeptember 25, 2012 at 3:48 pm | Posted in Chocolate, CreamCheese, Recipe, SourCream, Strawberry, Vanilla | 9 Comments
Tags: Cooking, Dessert, Food, Jello, Jello Molds, Recipe
I love cheesecake! But with the heatwave we experienced this summer who wants to slave away over a hot oven. The beauty of this cheesecake, made with cream cheese and sour cream, is no baking! It is rounded out with a strawberry gelatin topping and a cookie crust.
1 (3 ounce) package of strawberry (or cherry) flavored gelatin
1 cup boiling water
1 cup chopped fresh or frozen strawberries (or bing cherries)
In a bowl, stir the boiling water into the strawberry gelatin until gelatin is fully dissolved. Refrigerate mixture until thickened. Fold strawberries into gelatin and spoon into a 5 cup mold so it is about 1 inch thick (you may have some leftover mixture depending on the size and shape of your mold). Refrigerate until gelatin is set but not firm (gelatin should stick to your finger when touched).
1 tablespoon (1 envelope) of unflavored gelatin powder
1/2 cup water
1 cup (8 ounce brick) of cream cheese, very softened
1/2 cup sour cream
3/4 cups sugar
1 tablespoon vanilla extract
In a small saucepan, sprinkle gelatin evenly over water and allow the gelatin to absorb the water for two minutes. Bring to a boil while stirring well until gelatin is full dissolved. Transfer gelatin into a medium bowl and beat in cream cheese, sour cream, sugar, and vanilla extract until mixture is smooth. Allow to cool to room temperature and gently spoon into mold over the topping layer. Refrigerate until gelatin is set but not firm.
1 tablespoon1 (1 envelope) of unflavored gelatin powder
3/4 cup milk
1 1/2 cup crushed graham crackers crumbs (or any kind of crispy cookie you prefer, I used chocolate dipped vanilla wafers)
In a saucepan, sprinkle 1 tablespoon (1 envelope) of gelatin evenly over the milk and allow the gelatin to absorb the milk for two minutes. Bring milk just to a boil being careful not to let it boil over. Remove from heat. Allow mixture to cool to room temperature and stir in cookie crumbs. Gently spoon into the mold over the cheesecake layer. Refrigerate until firm. Unmold and serve.