Friday, July 29, 2011

Easy Cheesecake Recipe

Easy Cheesecake
(8x8 pan, cut 3x3, 9 servings)


1 cup Graham Cracker Crumbs
1/8 cup Sugar
¼ cup Butter, melted
1 box Jell-o Cheesecake Mix
1 8 oz. tub Cool Whip, thawed


In a medium bowl, mix the crumbs and sugar together and then add the melted butter.  Mix until all the crumbs are wet.  Pour this mixture into an 8x8 glass casserole dish and level out.  Use your hand to press the crumbs down all over the bottom of the dish.  Try to keep the thickness equal across the bottom.  You want the crumbs to become a solid crust for the cheesecake filling.  Set the crust aside and next follow the directions on the box to make the cheesecake.  While the cheesecake mixture is still in the large bowl used to make it, fold in the tub of cool whip and continue until all white streaks are gone.  Pour the mixture into the 8x8 dish with the graham cracker crust, smooth the top of the cheesecake and refrigerate for at least 2 hours.

Note:               To fold something into something else is a relatively easy process.  Just use a rubber spatula and make a circular motion going from the top to the bottom of the mixture.  You are trying to keep as much air (lightness) in the finished product as possible.  It is not the end of the world if you happen to over mix it.  It takes a little practice to be good at it.

Note:               You can use a fruit pie filling (cherry, blueberry, etc.) or sliced strawberries (fresh or frozen) as a topping for the cheesecake.

Note:               If you want to make a larger amount, use a 9x13 dish and just double everything in the recipe above.

Ideas for Future Efforts


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