Very Smooth Cheesecake – a delicious recipe with graham cracker crumbs, sugar, margarine, unflavored gelatin, water, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
2
Bake at 325 degrees F., 10 minutes.
3
Cool.
4
Soften gelatin in water; stir over low heat until dissolved.
5
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
6
Drain strawberries, reserving liquid.
7
Add enough milk to liquid ot measure 1 cup.
8
Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended.
9
Chill until slightly thickened.
10
Fold in whipped cream and strawberries; pour over crust.
11
Chill until firm.
12
VARIATION:
13
Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.
660
kcal
Calories
47
g
Fat
47
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 3 tablespoons sugar, 3 tablespoons margarine, Melted, 1 envelope unflavored gelatin, and more.
Yes, Very Smooth Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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