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Receta No Bake Strawberry And Cream Cheesecake

Name: No Bake Strawberry And Cream Cheesecake
Ingredients: 1 c. Graham cracker crumbs; 2 Tbsp. Sugar; 1/3 c. Butter; 2 env unflavored gelatin; 3/4 c. Sugar; 1/4 tsp Salt; 3 x Egg yolks; 1 c. Lowfat milk; 3 pkt Cream cheese, at room temperature; 2 Tbsp. Lemon peel, grated; 2 Tbsp. Lemon juice; 1 tsp Vanilla extract; 3 x Egg whites, at room temperature; 1/4 c. Sugar; 1 c. Lowfat sour cream; 1/2 c. Sugar; 1 Tbsp. Cornstarch; 2 pt Fresh strawberries, washed and hulled

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Ingredientes

1 c. Graham cracker crumbs
2 Tbsp. Sugar
1/3 c. Butter
2 env unflavored gelatin
3/4 c. Sugar
1/4 tsp Salt
3 x Egg yolks
1 c. Lowfat milk
3 pkt Cream cheese, at room temperature
2 Tbsp. Lemon peel, grated
2 Tbsp. Lemon juice
1 tsp Vanilla extract
3 x Egg whites, at room temperature
1/4 c. Sugar
1 c. Lowfat sour cream
1/2 c. Sugar
1 Tbsp. Cornstarch
2 pt Fresh strawberries, washed and hulled

Direcciones

Make Graham-Cracker Crust: Combine crumbs, sugar and melted butter in a small bowl. Mix well with a fork. Reserving 1/2 c. press mix into bottom of 9-inch springform pan. Chill.
Make Filling: In a small, heavy saucepan combine gleatine, 3/4 c. sugar, and salt. In a small bowl, with wire whisk beat egg yolks with lowfat milk till smooth; gradually stir into gelatine mix; mix well. Cook over medium heat, stirring, till gelatine disolves and custard thickens slightly - about 5 min. Remove from heat; cold 10 min.
In a large bowl, with electric mixer at medium speed, beat cream cheese, lemon peel, lemon juice and vanilla till smooth. Slowly add in cooled custard, beat at low speed just to blend. Set in a bowl of ice water to chill, stirring occationally, unitl mix mounds when lifted with a spoon.
Meanwhile, at medium speed and using clean beaters, beat egg whites till soft peaks form. Gradually add in 1/4 c. sugar, beating till soft peaks form when beaters are lifted. Add in beaten egg whites and lowfat sour cream to cheese mix; beat at low speed just till smooth. Turn into the prepared pan, spreading proportionately. Chill till hard and well chilled - at least 4 hrs or possibly overnight.
Glaze: I hour before serving. In a small saucepan, combine sugar and cornstarch. With a fork cruch 2 c. strawberries. Stir into sugar mix with 1/4 c. water. Bring to boiling, stirring, till thick and translucent/soft. Strain, cold.
To serve: Loosen side of pan with spatula; remove. Arrange some berries over the cake. Top with glaze. Sprinkle reserved crumbs around edge. Serve rest of berries in glaze.
Serves 10 to 12.
NOTES : Canned pie filling can be substituted for the fresh berries and glaze. We often use cherry pie filling.