I'm having one of those moments again. I seldom cook and prepare something in the kitchen that's why whenever I do, it's sort of a big deal for me and everyone around. Since I've been craving for cheesecake for days now and haven't gotten to dropping by The Coffee Bean & Tea Leaf, I've decided to make it myself. It's quite simple and you don't even need an oven.
For the crust:
1 1/2 cups Graham cracker crumbs
1/3 cup melted margarine/butter
1 tbsp brown sugar
1/2 tsp ground cinnamon
For the topping:
2 tbsp sugar
1 tbsp cornstarch, dissolved in 3 tbsp fruit cocktail syrup
1 can (836 g) Del Monte Fiesta Fruit Cocktail, drain well (reserve syrup)
For the filling:
1 1/2 tbsp unflavored gelatin
1/3 cup fruit cocktail syrup
1/2 cup all-purpose cream, chilled
1/4 cup sugar
1 tsp vanilla extract
1 pack (225 g) cream cheese, softened
1.) For the crust, combine ingredients and mix well. Press into 9" pie plate (or spring form pan). Cover and freeze for 30 minutes.
2.) For the topping, heat cornstarch mixture, constantly stirring until just thick. Stir in sugar and Del Monte Fiesta Fruit Cocktail. Set aside.
3.) For the filling, combine gelatin and fruit cocktail syrup. Stir. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.
4.) Beat cream cheese until smooth and fluffy. Set aside. Beat cream until if forms soft peaks. Add cream cheese. Continue beating until well blended.
5.) Gradually add gelatin mixture while mixing. Fold in 3/4 of Del Monte Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Del Monte Fiesta Fruit Cocktail.