Some of the fresh berries I picked recently were spooned over
a creamy chilled cheesecake. For convenience I made
individual servings so that I could pass them out to the guys
in the field without having to cut slices.
The cheesecake looks lovely made in a glass pie plate but
for this occasion I made 6 servings in small plastic containers
and 6 in muffin-lined cups.
There was no need to bake the bottom base.
This is a smooth non-bake creamy cheesecake filling.
Spoon creamy filling over the crusts.
The plastic containers have lids so I can close and stack
them before refrigerating.
For the topping I rinsed and sliced fresh berries ... delicious!
CREAMY CHILLED CHEESECAKE
1¼ cups graham cracker crumbs
3 tbsp. sugar
¼ cup margarine, melted
Combine crumbs, sugar and margarine; press onto the bottom of
a 9-inch springform pan or a 9-inch glass plate.
Bake in preheated 350° oven for 8 minutes; cool.
1 envelope unflavored gelatin
¼ cup cold water
1 pkg. (8oz.) cream cheese, softened
½ cup sugar
3/4 cup milk
1 tsp. lemon juice
1 tsp. vanilla
1 cup whipping cream, whipped
In a small saucepan, sprinkle gelatin over cold water; heat water
over low heat until gelatin is dissolved and water is clear.
Set aside. Combine cream cheese and sugar, mixing until smooth.
Add milk, lemon juice and vanilla, beating until combined.
Gradually add gelatin in a slow stream with mixer running,
mixing thoroughly. Chill until slightly thickened.
Fold in whipped cream.
Spoon over crust; chill until firm.
Top with strawberries just before serving.
Yield: 8 servings