Ingredients:
CRUST
1 pack of crushed graham (honey flavored or chocolate)
half-bar butter, melted
honey (optional)
confectioner's sugar (optional)
shaved white chocolate (optional)
crushed nuts (walnuts, cashew, almonds, etc... optional)
CHEESECAKE
2 bars of Philadelphia Cream Cheese
1/2 cup of milk (evap or fresh)
1 tetra pack Nestle Cream
1/2 cup sugar
a teaspoon of vanilla
1 envelope Knox unflavored gelatine
shaved white chocolate (optional)
Directions:
Combine crushed graham, butter and honey (and nuts) to make the pie crust. Line a pan/bowl with the crust, pat well and even. . Refrigerate for at least 30 minutes or until crust has set. Sprinkle with confectioner's sugar and chocolate shavings.
On a blender, combine cream cheese, sugar, milk, whipped cream and vanilla. Blend until frothy.
Pour Knox gelatin in a cup and stir a little hot water in to completely dissolve the gelatin. Mix into the cream cheese mix. Blend well.
Pour mixture onto the pie crust. Refrigerate for at least 6 hours. Top with blueberry/strawberry filling (Compton's) or preferred jam.
* feel free to add more butter to crushed grahams if you like
* feel free to use more or less Knox depending on how firm you want your cheesecake to be
3 comments:
am bookmnarking u for cooking reference when I move into my new pad w a new spanking kitchen
hi sis! i really want to try this thanks for sharing your recipe :)
this is such a nice blog for me...will bookmark this site at once! =)
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