Couple years ago I came across this sort of “Mock” Cheesecake recipe for an awesome throw together dessert. It was strawberries and so delicious everyone sort of just melted into their chairs going “Mmmmm”.
We can’t have My New York Cheesecake that I sometimes dream about, that’s right I won’t lie..I do crave that rich smooth velvet work of art. It took me years to finally get it so it didn’t crack, the crust came out perfectly, it wasn’t under cooked, or over cooked. Either way, I miss it! My Husband as some of you know is diabetic so this Mock cheesecake took some -not all- of the worry out of a nice dessert. To down size the sugar even more I used the lighter cream cheese as well as I make my own whipped cream.
This is a wonderful way to dress up the holiday weekend! Super easy as well as there’s no baking! Non! Just make sure you have room in the fridge:-) My kids always get excited when they know a holiday is coming. I try to pull out all the little creative ways to spruce up a dish, or dessert, this one they loved to help with.
1-1/2 cups Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine, melted
1/4 cup granulated sugar
2 pkg. (8 oz. each) Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) Whipped Topping, thawed or make your own whipped cream (Recipe below)
1 cup strawberry jam, heated 1 pt.
(2 cups) blueberries
MIX crumbs, butter and granulated sugar. Press firmly onto bottom of 13×9-inch dish.
BEAT cream cheese and powdered sugar with electric mixer on medium speed until well blended. Gently stir in whipped topping. Spoon over crust. Refrigerate at least 1 hour or overnight.
PRESS assorted sizes of star cookie cutters lightly into top of cheesecake. Drizzle jam over surface of remaining cheesecake; spread gently to completely cover area around the stars. Carefully remove cookie cutter. Arrange blueberries around edge of cheesecake. Store leftover cheesecake in refrigerator. This was a Kraft foods recipe that I got in the mail!
this recipe came from Food Network
2 tablespoons sugar
1 cup heavy whipping cream
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.