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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter, melted
Filling
2 cups fresh, sliced strawberries, divided
1 tbsp sugar
1 envelope unflavored gelatin
1/4 cup water
2 (8 oz) pkg cream cheese
1 sweetened condensed milk
1 tbsp fresh lemon juice
2 cups frozen whipped topping, thawed
Additional perfect strawberries for garnish
Preheat oven to 325. Combine the graham cracker crumbs, sugar and butter, and press firmly into bottom of a 9-inch springform pan. Bake 10 minutes, remove and allow to cool completely.
Sprinkle the sugar over 1 cup of the strawberries in a small bowl. Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.
Meanwhile, sprinkle the gelatin over the water in a very small saucepan. Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until gelatin is completely dissolved. Set aside and allow to cool.
In a blender, puree the remaining 1 cup strawberries. Stir puree into the cooled gelatin.
In the large bowl, beat the cream cheese until smooth. Add the condensed milk and lemon juice, mixing well. Stir in strawberry/gelatin mixture. Fold in the whipped topping and sliced strawberries.
Pour batter into cooled crust. Garnish with additional sliced or whole strawberries. Chill for at least 3 hours before serving.
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STRAWBERRY NO-BAKE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter, melted
Filling
2 cups fresh, sliced strawberries, divided
1 tbsp sugar
1 envelope unflavored gelatin
1/4 cup water
2 (8 oz) pkg cream cheese
1 sweetened condensed milk
1 tbsp fresh lemon juice
2 cups frozen whipped topping, thawed
Additional perfect strawberries for garnish
Preheat oven to 325. Combine the graham cracker crumbs, sugar and butter, and press firmly into bottom of a 9-inch springform pan. Bake 10 minutes, remove and allow to cool completely.
Sprinkle the sugar over 1 cup of the strawberries in a small bowl. Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.
Meanwhile, sprinkle the gelatin over the water in a very small saucepan. Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until gelatin is completely dissolved. Set aside and allow to cool.
In a blender, puree the remaining 1 cup strawberries. Stir puree into the cooled gelatin.
In the large bowl, beat the cream cheese until smooth. Add the condensed milk and lemon juice, mixing well. Stir in strawberry/gelatin mixture. Fold in the whipped topping and sliced strawberries.
Pour batter into cooled crust. Garnish with additional sliced or whole strawberries. Chill for at least 3 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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