Best Strawberry Cheesecake Supreme Recipes
STRAWBERRY CHEESECAKE SUPREME
I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold.
Provided by Lauren4372
Categories Cheesecake
Time 3h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
- Line side of pan with 4-inch-wide strip parchment or waxed paper.
- Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
- 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.
- Mash remaining sliced berries.
- Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
- Cook on low heat until gelatine is dissolved.
- Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
- Fold in mashed berries; mix well.
- Gradually beat in gelatine.
- Refrigerate 5 minute or until slightly thickened.
- Whisk in 1 cup whipped topping; pour into prepared pan.
- Refridgerate 3 hours or until firm.
- Remove rim of pan; discard parchment paper.
- Cut reserved 8 strawberries in half.
- Spread remaining whipped topping around edge of cake and top with strawberry halves.
Nutrition Facts : Calories 354.4, Fat 25.2, SaturatedFat 14.2, Cholesterol 64, Sodium 194, Carbohydrate 29.5, Fiber 1.5, Sugar 17.1, Protein 4.7
STRAWBERRY CHEESECAKE SUPREME
Top a citrus cheesecake with whipped topping in this strawberry cheesecake recipe. You'll wonder where this strawberry cheesecake recipe has been hiding!
Provided by My Food and Family
Categories Baking Ingredients
Time 3h35m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
- Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
- Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
- Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
- Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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