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Soft, sweet and sensational full of charm from the kitchens of darren.sapphire
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Fluffy No-Bake Cheese Cake w/ Strawberry Topping
Crust: (optional, see below)
1 1/2 cups graham cracker crumbs
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter, melted
Filling:
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 pint heavy whipping cream
1 cup white sugar
1 tablespoon vanilla extract
Topping:
1 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
1 (3 ounce) box strawberry jello mix
1 lb fresh strawberries
Directions:
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of 9.5" pie dish/tin, forming sides as high as possible. Chill until firm. (Note - I sometimes use the Pillsbury flaky pie crusts because it's different then what you would normally expect and the flakiness compliments the fluffy texture of the filling, making for a light airy dessert)
In a medium bowl, beat together the cream cheese and lemon juice until soft.
In a chilled glass/metal bowl and with chilled whisk, whip heavy cream, sugar and vanilla until fluffy and stiff.
Fold together cream cheese and whipped cream mixtures.
Pour into chilled crust and chill.
In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
Add strawberry gelatin and stir to dissolve. Set aside to cool.
Meanwhile, cut tops off the strawberries and place cut side down onto cheesecake or slice lengthwise and layer on cheese cake. Start in center and spiral out to edges.
When gelatin has cooled to almost room temperature, gently pour it over the strawberries, being sure to cover the entire top of strawberries and cake. Place in the fridge for a minimum of 4 hours.
To serve, slice with a wet knife, cleaning the blade between cuts for a smooth edge. Optionally, dust plate with powdered sugar or tensile a design.
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Category Photography / Tutorials
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