Strawberry Cheesecake Supreme
Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with tufts of whipped delight. In the realm of potluck dishes, ours reigns supreme.
Prep time35 min
Total time3hr 35min
ServingsMakes 16 servings.
Ingredients
- 28 NILLA Wafers, finely crushed (about 1 cup)
- ½ cup flaked coconut
- ⅓ cup butter, melted
- 4 cups fresh strawberries, divided
- 2 env. (1/4 oz. each) unflavored gelatin
- ½ cup cold water
- 3 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- ½ cup orange juice
- 1 Tbsp. lemon juice
- 2 cups thawed frozen whipped topping, divided
Preparation
- 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 min. to soften. Cook on 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 5 min. or until slightly thickened. Whisk in 1 cup whipped topping; pour into prepared pan.
- Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Garnish cheesecake with halved berries and remaining whipped topping.
Recipe Tips
- Size-Wise
Since this special-occasion cheesecake serves 16, it's the perfect dessert to serve at your next party or family gathering. - Substitute
Substitute waxed paper for the parchment paper to line the pan.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 320 |
| % Daily Value* | |
| Total fat 22g | |
| Saturated fat 14g | |
| Cholesterol 65mg | |
| Sodium 230mg | |
| Carbohydrate 26g | |
| Dietary fiber 1g | |
| Total sugars 21g | |
| Protein 4g | |
| Vitamin A | 10 %DV |
| Vitamin C | 40 %DV |
| Calcium | 4 %DV |
| Iron | 25 %DV |
