I’m usually not a huge fan of “no-bake” cheesecake, but I think you’ll agree that this one is really good. It is adapted from a magazine recipe (Good and Fresh). Try this cheesecake over the Labor Day weekend with fresh berries of your choice!
Ingredients:
1 cup graham cracker crumbs
4 T. melted butter
1 envelope unflavored gelatin
¾ cup skim milk
Three---8 ounce packages of reduced fat cream cheese, softened
8 ounces of fat free sour cream
1/3 cup sugar
3 t. vanilla
4 squares of dark baking chocolate, melted and cooled
Fresh berries
Instructions:
*Crust: Stir together graham cracker crumbs and butter.
*Press evenly into the bottom of an 8-inch springform pan. Cover and chill.
*Filling: Pour milk into a saucepan. Sprinkle gelatin over milk and let stand for 5 minutes.
*Heat and stir over low heat until gelatin is dissolved. Remove and cool for 15 minutes.
*Using an electric mixer, beat the cream cheese.
*Add the sour cream, sugar, and vanilla and blend well.
*Add the gelatin mixture to the cream cheese batter.
*Divide the batter in half.
*Stir the melted chocolate into half of the mixture.
*Spread half of the chocolate mixture over the chilled crust.
*Spoon half of the white mixture in small mounds over the chocolate mixture.
*Swirl the chocolate and white mixtures, using a metal spatula or table knife.
*Repeat process with remaining chocolate and white mixtures (chocolate—white---swirl).
*Cover and chill until set (about 6 hours).
*Garnish servings with fresh berries.
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