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NO-BAKE STRAWBERRY CHEESECAKE
McCalls Cooking School

GRAHAM-CRACKER CRUST
1 cup graham cracker crumbs
2 tablespoons sugar
1/3 cup butter or margerine, melted
CHEESE FILLING
2 envelopes unflavored gelatine
3/4 cup sugar
1/4 teaspoon salt
3 egg yolks
1 cup milk
3 8 oz. pkgs. cream cheese (at room temperature)
2 tablespoons grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 eggs whites(at room temperature)
1/4 cup sugar
1 cup sour cream
GLAZE
1/2 cup sugar
1 Tablespoon cornstarch
2 pints strawberries, washed and hulled
1/4 cup water

STEP 1
Make Graham-Cracker Crust.
In a small bowl, combine crumbs, 2T sugar and the
butter.
Mix well with fork.
Remove 1/4 cup.
With back of spoon, press rest of mixture on botton of
a 9 inch springform pan.
Refrigerate.

STEP 2
Make Filling.
In a small heavy saucepan, combine gelatine, 3/4 cup
sugar and the salt.
In a small bowl, with wire wisk, beat egg yolks with
the
milk until smooth.
Gradually stir in gelatine mixture, mix well.
Cook over medium heat, stirring until gelatine is
disolved and custard is thickened slightly (should
form coating on metal spoon)-about 5 minutes.
Remove from heat and cool 10 minutes.
In a large bowl, with electric mixer at medium speed,
beat cream cheese, lemon peel, lemon juice and vanilla
till smooth-3 minutes.
Slowly add cooled custard, beating at low speed just
to
blend.

STEP 3
Set in a bowl of ice water to chill, stirring
occasionally, until mixture mounds(partially set) when
lifted with spoon.
Meanwhile, at medium speed and using clean beaters,
beat egg whites till soft peaks form when beater is
slightly raised.
Gradually add 1/4 cup sugar, beating till stiff peaks
form.
Add beaten egg whites and sour cream to cheese
mixture. Beat at low speed just until smooth.
Turn into prepared pan spreading evenly.

STEP 4
Refrigerate until firm and well chilled-at least 4
hrs. or overnight.

Glaze
1 hour before serving:
In a small saucepan, combine sugar and cornstarch.
With fork crush 2 cups berries. Stir into sugar
mixture with 1/4 cup water.
Bring to boiling, stirring until thickened, and
translucent.
Strain and cool.
To serve, loosen side of pan with spatula, remove pan.
Arrange some of berries over cake.
Top with some of the glaze.
Sprinkle reserved crumbs around top edge.
Serve rest of berries in glaze.
SERVES 10-12