Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Our Newsletter is Sponsored By....

Easy Cheesecake

Did someone say cheesecake?

Did you see last week's newsletter Cinco de Mayo Chicken Salad

→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←

Enjoy this Texas Cooking recipe and have a great week!

******************************

You are reading our Recipe of the Week newsletter. In 2020 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Strawberry No-Bake Cheesecake

Strawberry No-Bake Cheesecake

This lovely cheesecake requires no baking -- as if it needed anything else to recommend it.

Ingredients:
  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted


  • 2 cups fresh, sliced strawberries, divided
  • 1 tablespoon sugar
  • 1 envelope unflavored gelatin
  • 1/4 cup water
  • 2 8-ounce packages cream cheese
  • 1 14-ounce can Eagle Brand Sweetened Condensed Milk
  • 1 tablespoon fresh lemon juice
  • 2 cups frozen whipped topping, thawed
  • Additional perfect strawberries for garnish
  1. Preheat oven to 325°F.
  2. Combine the graham cracker crumbs, sugar and butter, and press firmly into bottom of a 9-inch springform pan.
  3. Bake 10 minutes, remove and allow to cool completely.
  4. Sprinkle the sugar over 1 cup of the strawberries in a small bowl.
  5. Cover and let stand at room temperature for at least 30 minutes, stirring occasionally.
  6. Meanwhile, sprinkle the gelatin over the water in a very small saucepan.
  7. Let it stand for 1 minute, then cook on low heat for 3 minutes, stirring constantly, or until gelatin is completely dissolved.
  8. Set aside and allow to cool.
  9. In a blender, purée the remaining 1 cup strawberries.
  10. Stir purée into the cooled gelatin.
  11. In the large bowl of an electric mixer, beat the cream cheese until smooth.
  12. Add the Eagle Brand milk and lemon juice, mixing well.
  13. Stir in strawberry/gelatin mixture.
  14. Fold in the whipped topping and sliced strawberries.
  15. Pour batter into cooled crust.
  16. Garnish with additional sliced or whole strawberries.
  17. Chill for at least 3 hours before serving.

Kitchen tools you'll need: Electric Mixer, Mixing Bowls, Saucepan, Springform Pans

More recipes:Butter Pecan Cheesecake, Mexican Mocha Cheesecake, Coconut Chocolate Cheesecake.

Lone Star List

Here are some things that caught my eye this week!

  1. Texas Monthly: Where Have All the Briskets Gone?
  2. Homesick Texan: Queso with Black Beans, Austin-style. (Can you say Magnolia Mud?)
  3. Fort Worth Weekly: Fort Worth's Great Plague of 1918
  4. Wizzie Brown gets frank about Murder Hornet Sensationalism.
  5. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.

New Cookbooks We're Reading

Our Newsletter is Sponsored By....

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.


Unsubscribe from the Recipe of the Week Newsletter