Just a quick note, don't be surprised when cutting this cake, its soft and hard to get the first couple of pieces out, but I gave those to the kids, they didn't care what it looked like! Happy Summer or Spring!
STRAWBERRY BAVARIAN CREAM NO BAKE CHEESECAKE
from http://www.justgetoffyourbuttandbake.com
For the Crust:
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
3 tablespoons granulated sugar
In a medium size bowl, mix the melted butter, graham cracker crumbs and sugar together.
Lightly spray bottoms of four 4 inch sprinform pans or one 9″ springform pans with vegetable pan spray.
Press the mixture across the bottom of the pans and 3/4 up sides of prepared pans. Bake for 6-8 minutes at 325 degrees.
Set pans aside to cool completely before filling with cream mixture.
For the Filling:
1 8-ounce package of cream cheese
1/4 cup granulated sugar
1/2 cup powdered sugar
2 cups of Bavarian Cream or Prepared Instant Vanilla Pudding
2 teaspoons Vanilla Extract
1 small cool whip or 2 cups Whipped Cream (If using Whipped Cream make sure it’s whipped firmly)
Using a Stand Mixer or an electric Hand Mixer, beat the Cream Cheese until fluffy. Add both sugars and the vanilla and beat again until very light and fluffy.
Add the Cool whip or the Whipped Cream and mix just until combined.
Divide Cream Cheese mixture evenly between small springform pans. Place mixture on top of cooled Graham Cracker Crust. If you are using one 9 inch springform pan, place all of the mixture on top of the cooled crust. Refrigerate Cheesecakes while you prepare the Strawberry glaze.
For the Strawberry Glaze:
One Package of junket Danish Dessert + 1 1/2 cups of Cold Water.
In small saucepan, whisk together the Danish Dessert and the cold water until well blended. Place saucepan over medium heat, stirring constantly until mixture comes to a full boil. Continue stirring for one minute while mixture boils. Remove from heat. Set aside to cool.
Once the glaze is cool, slice strawberries into the glaze and mix well. (I used about 1 1/2 cups of sliced strawberries) You can add other fruit if desired.
Divide the cooled glaze evenly among the small pans or place all of the glaze on top of the cream mixture.
Refrigerate Cheesecakes for 3 to 5 hours or until very set.(The longer the better.)
Once the Cheesecakes have set, remove the outer rings and bottom plate and place on serving dishes.
Top with Whipped Cream if desired. I used a pastry bag and a closed star tip to pipe the firm whipped cream.
from http://www.justgetoffyourbuttandbake.com
For the Crust:
1 2/3 cups graham cracker crumbs
1/2 cup butter, melted
3 tablespoons granulated sugar
In a medium size bowl, mix the melted butter, graham cracker crumbs and sugar together.
Lightly spray bottoms of four 4 inch sprinform pans or one 9″ springform pans with vegetable pan spray.
Press the mixture across the bottom of the pans and 3/4 up sides of prepared pans. Bake for 6-8 minutes at 325 degrees.
Set pans aside to cool completely before filling with cream mixture.
For the Filling:
1 8-ounce package of cream cheese
1/4 cup granulated sugar
1/2 cup powdered sugar
2 cups of Bavarian Cream or Prepared Instant Vanilla Pudding
2 teaspoons Vanilla Extract
1 small cool whip or 2 cups Whipped Cream (If using Whipped Cream make sure it’s whipped firmly)
Using a Stand Mixer or an electric Hand Mixer, beat the Cream Cheese until fluffy. Add both sugars and the vanilla and beat again until very light and fluffy.
Add the Cool whip or the Whipped Cream and mix just until combined.
Divide Cream Cheese mixture evenly between small springform pans. Place mixture on top of cooled Graham Cracker Crust. If you are using one 9 inch springform pan, place all of the mixture on top of the cooled crust. Refrigerate Cheesecakes while you prepare the Strawberry glaze.
For the Strawberry Glaze:
One Package of junket Danish Dessert + 1 1/2 cups of Cold Water.
In small saucepan, whisk together the Danish Dessert and the cold water until well blended. Place saucepan over medium heat, stirring constantly until mixture comes to a full boil. Continue stirring for one minute while mixture boils. Remove from heat. Set aside to cool.
Once the glaze is cool, slice strawberries into the glaze and mix well. (I used about 1 1/2 cups of sliced strawberries) You can add other fruit if desired.
Divide the cooled glaze evenly among the small pans or place all of the glaze on top of the cream mixture.
Refrigerate Cheesecakes for 3 to 5 hours or until very set.(The longer the better.)
Once the Cheesecakes have set, remove the outer rings and bottom plate and place on serving dishes.
Top with Whipped Cream if desired. I used a pastry bag and a closed star tip to pipe the firm whipped cream.
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