Very Smooth Cheesecake
|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine||3 Tablespoon, melted|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen strawberries||10 Ounce, thawed (1 Package)|
|Milk||3⁄4 Cup (12 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325° 10 minutes.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese, sugar and salt, mixing at medium speed on electric mixer until well blended.
Drain strawberries, reserving liquid.
Add enough milk to liquid to measure 1 cup.
Gradually add combined milk mixture and gelatin to cream cheese, mixing until blended.
Chill until slightly thickened.
Fold in whipped cream and strawberries; pour over crust.
Chill until firm.