Fourth Of July Cheesecake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 10 | Ready In: > 5 hrs
Ingredients:
***Crust***
1 1/2 cup crushed lowfat graham crackers
1 tablespoon oil
3 tablespoons granulated sugar
***Filling***
1 envelope (.25 ounce size) unflavored gelatin powder
1 cup skim milk
19 ounces fat-free cream cheese, softened
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
2 teaspoons vanilla extract
1/2 cup granulated sugar
2 cups blueberries
4 cups strawberries, sliced
Directions:
Preheat the oven to 350 degrees F. Grease a jelly roll pan.
Combine the graham cracker crumbs, oil, and sugar in a bowl. Mix well. Pat the mixture evenly onto the bottom of the jelly roll pan. Place the pan in the oven and bake at 350 degrees F for 10 minutes. Remove the pan from the oven and let cool.
Combine the gelatin and skim milk in a saucepan. Mix well and let stand for 2 minutes. Place the saucepan on the stove and cook on medium heat, stirring constantly, until the gelatin has dissolved. Remove the pan from the heat and let the milk mixture cool to room temperature.
Combine the cream cheese, lemon juice, lemon peel, vanilla, and sugar in a mixing bowl. Beat on medium speed with an electric mixer until blended. With the mixer running, add the cooled milk mixture and mix until combined.
Transfer the cheesecake batter to the jelly roll pan, spreading it evenly over the crust. Place the pan in the refrigerator and chill for 4 hours or until set.
Decorate the cheesecake with the strawberry slices and blueberries in a flag pattern, if desired. Store leftovers in a covered container in the refrigerator for up to 3 days.
Recipe Location: https://www.cdkitchen.com/recipes/recs/31/FourthOfJulyCheesecake70666.shtml
Recipe ID: 41449
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