ot overbake.
Remove the cheesecake from the oven and place
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
Beat Neufchatel and 3/4 cup sugar in large bowl with mixer until well blended. Add berries; beat on low speed just until blended. Whisk in COOL WHIP. Pour over crust.
Refrigerate 4 hours or until firm. Use foil handles to lift cheesecake from pan before cutting to serve.
Freeze the Ready-to-Eat Cheesecake Filling until almost frozen.
up of the ready-made cheesecake over the mousse.
Pipe
Cheesecake:
Combine 1st 3 ingredients;
he crumbs.
Empty the cheesecake filling into a large mixing
n to boil.
Beat Philadelphia cream cheese for one minute
ry overbaked once the cheesecake cooks. Set the
oor open slightly and allow cheesecake to temper for about 30
urn off oven, and let cheesecake stand in oven 1 hour
4 HOURS FOR BAKED CHEESECAKE TO REFRIGERATE AND SET
irected on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and
hours or overnight. Remove cheesecake from pan using foil handles
In small bowl, mix lemon sugarfree gelatin with boiling water until fully disolved. Set aside. In a separate large bowl, blend cream cheese with next three ingredients. Beat until very smooth. Add gelatin mixture and beat again to thoroughly mix and smooth. Pour into Pyrex or Corning PAM sprayed pie plate. Refrigerate 2-3 hours.
Whip additional 1 cup of heavy cream with sweetener and billow over the top of your cheesecake. If you like, sprinkle a bit of chopped walnuts or slivered almonds.
hours or overnight. Lift cheesecake from pan using foil handles
n COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim
cool before removing rim. Refrigerate cheesecake 4 hours.
Meanwhile, melt
owl, combine all of the cheesecake base ingredients and mix until
hours or overnight. Lift cheesecake from pan, using foil handles
ntil melted. Dot top of cheesecake with small spoonfuls of preserves