Recipe - No Bake Strawberry And Cream Cheesecake

GRAHAM CRACKER CRUST
1 cup Graham cracker crumbs
2 tablespoon Sugar
1/3 cup Butter

CHEESE FILLING
2 Envelopes unflavored gelatin
Three fourths cup Sugar
One fourth teaspoon Salt
3 Egg yolks
1 cup Milk
3 pack Cream cheese; at room
temperature
2 tablespoon Lemon peel; grated
2 tablespoon Lemon juice
1 teaspoon Vanilla extract
3 Egg whites; at room
temperature
One fourth cup Sugar
1 cup Sour cream

GLAZE
One half cup Sugar
1 tablespoon Cornstarch
2 pt Fresh strawberries; washed
and hulled

Make GrahamCracker Crust: Combine crumbs, sugar and melted butter in a
small bowl. Mix well with a fork. Reserving One half cup press mixture into
bottom of 9inch springform pan. Refrigerate.

Make Filling: In a small, heavy saucepan combine gleatine, Three fourths cup sugar,
and salt. In a small bowl, with wire whisk beat egg yolks with milk until
smooth; gradually stir into gelatine mixture; mix well. Cook over medium
heat, stirring, until gelatine disolves and custard thickens slightly
about 5 minutes. Remove from heat; cool 10 minutes.

In a large bowl, with electric mixer at medium speed, beat cream cheese,
lemon peel, lemon juice and vanilla until smooth. Slowly add cooled
custard, beat at low speed just to blend. Set in a bowl of ice water to
chill, stirring occationally, unitl mixture mounds when lifted with a
spoon.

Meanwhile, at medium speed and using clean beaters, beat egg whites until
soft peaks form. Gradually add One fourth cup sugar, beating until soft peaks form
when beaters are lifted. Add beaten egg whites and sour cream to cheese
mixture; beat at low speed just until smooth. Turn into the prepared pan,
spreading evenly. Refrigerate until firm and well chilled at least 4
hours or overnight.

Glaze: I hour before serving. In a small saucepan, combine sugar and
cornstarch. With a fork cruch 2 cups strawberries. Stir into sugar mixture
with One fourth cup water. Bring to boiling, stirring, until thick and
translucent. Strain, cool.

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.

Recipe by: McCall's Cooking School Mag No 1

Posted to TNT Recipes Digest by Tiina 4Angels@videotron.ca on Apr 21,
1998