Strawberry Cheesecake Supreme

4.8
(17) 15 Reviews
Prep Time
35
min.
Total Time
3
hr.
35
min.
Servings

16 servings

Strawberries stand as sentinels around a colorful cloud of coconut-citrus cheesecake topped with more fruit and tufts of whipped cream.

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What You Need

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Make It

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  • 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 COOL WHIP; 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 COOL WHIP.

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.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 22g
Saturated fat 14g
Cholesterol 65mg
Sodium 230mg
Carbohydrate 26g
Dietary fiber 1g
Sugars 21g
Protein 4g
   
Vitamin A 10 %DV
Vitamin C 40 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Godleskim |

    Yummy!!!!!

  • roseydiva199 |

    it tastes amazing

  • lbagumyan |

    I don't like coconut so I added more vanilla cookies instead. I also bought extra sweet strawberries and added more than the recipe called for to make sure it came out pink and sweet. It was good BUT it didn't taste like cheesecake at all. It was more like a strawberry mousse cake than a cheesecake. Won't make again.

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