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Berry Cheesecake Recipe

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Berry Cheesecake Recipe

Prep Time: Cook Time:

Ingredients

  • Cream cheese, low fat | 1.00 cup
  • Gelatin mix | 1.00 package 3 oz
  • Lemon peel, raw | 0.50 tsp
  • Granulated sugar | 0.25 cup
  • Blueberries, raw | 2.50 cup
  • Cookies, gingersnaps | 15.00 cookie
  • Vanilla wafer cookies, low fat | 0.75 cup, crumbs
  • Dried walnuts | 0.25 cup, chopped
  • Unsweetened white grapefruit juice, canned | 1.75 cup
  • Strawberries, raw | 1.50 cup, halves
  • Butter, light, stick, without salt | 3.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 213.96 mg

Fat per serving: 8.49 g

Saturated fat per serving: 3.61 g

Protein per serving: 4.16 g

Sodium per serving: 197.55 mg

Cholesterol per serving: 17.33 g

Instructions

  1. Finely crush the gingersnaps and set aside. Preheat oven at temperature of 375*F.
  2. Combine walnuts, gingersnaps and vanilla wafers. Stir in melted butter. In a 9-inch cake pan, press the mixture at the bottom and 1.5 inches upside. Bake for 5 minutes then cool on wire rack.
  3. Put together gelatin and grapefruit juice in a medium saucepan and let stand for 5 minutes. Cook while stirring on low heat until gelatin is dissolved. Stir in lemon peel. Refrigerate for 40-50 minutes or until partially set, stirring occasionally.
  4. Mix together vanilla, sugar and cream cheese in a small bowl, beat with the help of an electric mixer on medium speed until smooth. Spread it over the base of crust.
  5. Spoon half of the gelatin mixture over cream cheese layer then place 1.5 cups of blueberries. Spoon remaining gelatin mixture over berries. Cover and chill for 4-24 hrs or until gelatin is set. Loosen crust from side and remove side of pan. Serve immediately!

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