Strawberry Cheesecake Supreme |
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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 4 |
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I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold. Ingredients:
1 cup vanilla wafer crumbs (about 40) |
1/2 cup shedded coconut |
6 tablespoons unsalted butter, melted |
4 cups fresh strawberries |
2 (1/4 ounce) envelopes unflavored gelatin |
1/2 cup cold water |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
1/2 cup orange juice |
1 tablespoon lemon juice |
2 cups thawed whipped topping, divided |
Directions:
1. Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
2. Line side of pan with 4-inch-wide strip parchment or waxed paper.
3. Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
4. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
5. Mash remaining sliced berries.
6. Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
7. Cook on low heat until gelatine is dissolved.
8. Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
9. Fold in mashed berries; mix well.
10. Gradually beat in gelatine.
11. Refrigerate 5 minute or until slightly thickened.
12. Whisk in 1 cup whipped topping; pour into prepared pan.
13. Refridgerate 3 hours or until firm.
14. Remove rim of pan; discard parchment paper.
15. Cut reserved 8 strawberries in half.
16. Spread remaining whipped topping around edge of cake and top with strawberry halves.
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