Wednesday Recipes--Very Smooth Cheesecake

Dear Readers, it's probably no secret that I like to bake! Further, when I bake, I take notes--is it delicious, should I change something? I also note the date I first made it, plus add more dates if something interesting happens--for example, my daughter or son made it on a later date.

Even further, it's no secret that cheesecakes are one of my favorite things to make. And now, without further to-do, the last cheesecake out of the cheesecake cookbook!

Very Smooth Cheesecake

Ingredients:

Crust:

1 cup graham crackers

3 tablespoons sugar

3 tablespoons butter, melted

Directions:

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes. Cool.

Filling:

1 envelope unflavored gelatin

1/4 cup cold water

18-ounce package Philadelphia Cream Cheese, softened

1/2 cup sugar

1 10-ounce package frozen strawberries, thawed (or, if you can't find this size as I couldn't, buy a larger package and measure out the needed strawberries); I pureed them to have manageable size

Milk

1 cup whipping cream, whipped

Directions:

1. Soften gelatin in water; stir over low heat until dissolved.

2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.

3. Drain strawberries, reserving liquid.

4. Add enough milk to liquid to measure 1 cup.

5. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended.

6. Chill until slightly thickened (check between 20 and 30 minutes).

7. Fold in whipped cream and strawberries; pour over crust.

8. Chill until firm.

9. Garnish with additional whipped cream, sliced strawberries, and fresh mint, if desired.

Makes 10 to 12 servings.

Note: This recipe came from the Philadelphia Cream Cheese Cheesecakes Cookbook, published in 1989.

Me and the "last" cheesecake