Strawberry cheesecake with graham cracker crust

16 servings

Ingredients

Quantity Ingredient
1¼ cup Graham cracker crumbs
3 tablespoons Sugar
16 ounces Cream cheese
1 cup Sugar
1 cup Whipping cream
4 Egg whites
2 packs Frozen strawberries (10-oz)
6 tablespoons Butter or margarine; melted
1 teaspoon Vanilla
½ Envelope unflavored gelatin
1 cup Water
1½ tablespoon Cornstarch

Directions

GRAHAM CRACKER CRUST

FILLING

STRAWBERRY SAUCE

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 ½ 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.

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