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.
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 sugar
1/2 cup orange juice
1 tablespoon lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided
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 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.
Prep Time 35 min | 16 servings
Substitute wax paper for the parchment paper to line the pan.