This is a print preview of "Very Smooth Cheesecake" recipe.

Very Smooth Cheesecake Recipe
by Evelyn Scott

Very Smooth Cheesecake
Rating: 4/5
Avg. 4/5 2 votes
Prep time: United States American
Cook time: Servings: 1


  • 1 cup of cracker crumbs (Graham)
  • 3 Tablespoons of sugar (refined)
  • 3 Tablespoons of melted margarine
  • 1 envelope of gelatin (unflavored)
  • 1/4 cup of water (cold)
  • 8 ounces of softened cream cheese
  • 1/2 cup of sugar (white)
  • 10 ounces of strawberries (frozen); thawed and drained, save the juice
  • Milk
  • 1 cup of whipped cream (whipped)


  1. Combine margarine and crumbs; press firmly into the base of a 9-inch (springform) pan and bake (325 degrees F) for 10 mins.
  2. Let it cool for a while.
  3. Mix gelatin with water inside a saucepan;
  4. stir above gentle heat till dissolved. Beat sugar and cream cheese till blended well. Add just enough amount of milk into the juice from thawed strawberries;
  5. add onto the mixture of gelatin-cream cheese.
  6. Mix thoroughly till blended well.
  7. Place inside the refrigerator till slightly thick.
  8. Fold strawberries and whipping cream into the chilled mixture. Pour above the crust. Refrigerate till firm or set.