STRAWBERRY BAVARIAN CHEESECAKE

Summer is a funny creature.

I love it . . . I hate it.

It’s busy.

A man by the name of Russel Baker said it best,

” Ah, summer, what power you have to make us suffer and like it. “

I love the warmth of the sun, I hate the weeds, I love mowing the lawn and the smell of fresh cut grass, I hate grasshoppers, I love to eat Raspberries, I hate to pick Raspberries, I love clean windows, I hate washing those windows, I love my husband, I hate the hours he works in the summer, I love flowers, I hate the wind, I love fresh vegetables, I hate weeding the garden, I love WordPress, I hate the new version.

I could go on . . . but I won’t.

I will give you sweet summer deliciousness instead!

This recipe is a combination of several recipes . . . but somehow it worked perfectly.

I’m probably weird, but I like No Bake Cheesecake much better than baked Cheesecake.

This is a NO BAKE Cheesecake, so don’t bake it!

I found a package of 4 individual size Wilton springform pans at Walmart, and decided to give them a try. You could also use one nine inch springform pan as well.

 

 O.K . . . this newer version of WordPress is really making me mad!  This post is taking me twice the time it normally would.  Now that I’m 50+1, my brain just doesn’t like change! Where did all the buttons go on the full screen? Help!

If you’re also frustrated by the change . . . one bite of this Strawberry Bavarian Cheesecake will make you feel much better.

Start by making a Graham Cracker crust. I baked my crust at 325 degrees for about eight minutes.  You don’t have to bake your crust, but it will be much easier to un-mold it.  I promise. Make sure that your crust is very cool before you fill the pans.

 Divide the Bavarian Cheesecake mixture evenly between four small springform pans. Spread the mixture evenly on top of the crumbs. If you are using one large 9″ pan, just spread all of the mixture on top of your crumb base.  Make sure that the crumbs and the pans are very cool.  Place the pans in the fridge to cool while you prepare the Strawberry glaze for the top.

I love the Junket Danish Dessert, but if you desire to make your own Strawberry glaze, I’ll also post that recipe below. The junket also comes in Raspberry and It sets up well and it’s yummy! You can find this by the pudding aisle. All you will need is one package of Danish Dessert and 1 1/2 cups of Cold Water. The box will tell you 1 3/4 cups of Cold water, but I like to decrease the water slightly so that it’s a bit thicker.  Whisk the powder and the water together in a saucepan and place the pan over medium heat.  Bring to a full boil, and let boil . . . stirring constantly for one full minute.  Take off the heat and let the glaze cool.

Once the Strawberry glaze is cool, slice some sweet strawberries into the glaze. Stir until combined.

Divide the glaze evenly among your springform pans or place all of it in one large springform pan.  Place the pans in the fridge for 3 to 5 hours, or until set.

Once the pans have chilled for several hours, remove the outer ring.  Carefully take the Cheesecake from the bottom plate.  I like to take a sharp knife, and carefully loosen the plate. Top with Whipped Cream if you like.  I used a pastry bag and a closed star tip, so that it would be a bit prettier.  A sprinkle of glazed pecans on the cream is also delicious.

Serve the chilled Cheesecakes right-a-way, or place back in the refrigerator to keep cold.

Now go Run . . . Run some more!