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.

Strawberry Cheesecake Supreme

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

  1. Mix first 3 ingredients; press onto bottom of 9 inch springform pan. Line side of pan with 4 inch wide strip of parchment paper.
  2. 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.
  3. Sprinkle gelatine over cold water in saucepan; let stand for 5 minutes to soften. Cook over low heat until gelatine is dissolved.
  4. Beat cream cheese, sugar and juices in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually whisk in gelatine.
  5. Refrigerate for 5 minutes or until slightly thickened.
  6. Whisk in 1 cup Cool Whip; pour into prepared pan.
  7. Refrigerate for 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half.
  8. 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



God's Rainbow - Noahic Covenant