Strawberry Cheesecake Supreme

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READY IN: 3hrs 35mins
SERVES: 16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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