French Cheesecake Recipe
Fluffy and Light
Here is a recipe for a good light french cheesecake. It's not as thick and strong flavored as the New York kind because it is made with lighter cheese and it has a whipped texture. That's the difference between the two types. It is very delicious plain, or you can add any fresh or canned fruit topping of your choice, such as cherries, strawberries, raspberries or blueberries to make it even better.
What kind of fruit topping do you like on your cheesecake?
Old School Recipe
I got this recipe from a Home Ec. cooking class in school many years ago. We learned how to bake and make muffins, biscuits, cookies, and cheesecake. This was the best homemade recipe that I had ever tasted. I still make it a lot.
5 large graham crackers
1 TB. sugar
2 TB. melted margarine
Crush the crackers on wax paper with a rolling pin. Mix with the sugar. Save 1 TB for garnish. Add the melted margarine and mix it up with a fork. Press the crust mixture onto the bottom and sides of a pie pan.
1/3 Cup Sugar
1 teaspoon Unflavored Gelatin
1/3 Cup Milk
3 oz Cream Cheese
1/2 teaspoon vanilla
1/2 Package of Dream Whip plus 1/4 Cup Milk
Combine half of the sugar with the gelatin in a small pan. Stir in the milk. Heat until the gelatin dissolves. (It will no longer have shiny crystals.) Use low heat, do not boil. Set the pan in cold water to chill until the mixture begins to thicken. Beat the dream whip until stiff peaks form, set aside.
Beat the cream cheese, remaining sugar, and vanilla in a medium size mixing bowl. Blend in the chilled gelatin mixture. Fold in the dream whip. Pour into the crumb lined pan and garnish with the 1 TB of crumbs. Chill 6 to 8 hours or overnight. Add cherry pie filling or fresh fruit, if desired, when serving.
French or New York Style Debate
Which type of cheesecake is the best?