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Dave's Garden Cookbook: ICE BOX CHEESECAKE

The 2001 Dave's Garden Cookbook


By flowox

Category: Cakes, Cheesecakes and Icings

1 1/2 cups graham cracker crust mix
2 cups heavy whipping cream
1 1/2 cups granulated sugar
24 oz. cream cheese, room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract

Lightly grease a 10-inch cake pan. Spread graham cracker crust in pan and lightly pack. Place in preheated, 350-degree oven for five to six minutes until light brown. Remove crust and cool.

In mixing bowl, whip heavy cream until soft peaks form. Slowly add one-half cup of sugar and continue mixing until stiff peaks appear.

In another mixing bowl, mix cream cheese and remaining sugar
until smooth and creamy, approximately five to six minutes. Add vanilla and almond extract and blend. Fold in whipped cream and place mixture in cake pan, smoothing with a spatula.

Freeze for one to two hours. Dessert can be made one to two
days ahead. It can be topped with strawberries, blueberries,
caramel or chocolate. Use your imagination.

» Click here to print this recipe

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