Sweet Cheesecake Recipes
Strawberry Cheesecake Supreme
Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with more fruit and tufts of whipped cream. Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party or family gathering.
Prep 35 min | Yield: 16 servings
Ingredients
- 28 vanilla wafers, finely crushed (about 1 cup)
- 1/2 cup Baker's Angel Flake Coconut
- 1/3 cup butter, melted
- 4 cups fresh strawberries, divided
- 2 (1/4 ounce) envelopes Knox Unflavored Gelatine
- 1/2 cup cold water
- 3 (8 ounce) packages Philadelphia Cream Cheese, softened
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon lemon juice
- 2 cups thawed Cooll Whip Whipped Topping, divided
Instructions
- Mix first 3 ingredients; press onto bottom of 9 inch springform pan. Line side of pan with 4 inch wide strip of parchment paper.
- Reserve 8 strawberries for garnish; cut remaining berries into 1/4 inch thick slices. Stand largest strawberry slices around inside edge of prepared pan; mash remaining strawberry slices.
- Sprinkle gelatine over cold water in saucepan; let stand for 5 minutes to soften. Cook over low heat until gelatine is dissolved.
- Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine.
- Refrigerate for 5 minutes or until slightly thickened.
- Whisk in 1 cup Cool Whip; pour into prepared pan.
- Refrigerate for 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half.
- Garnish cheesecake with halved berries and remaining COOL WHIP.
Notes
Substitute wax paper for the parchment paper to line the pan.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company