Strawberry Cheesecake Supreme

photo by:kraft

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

time

prep:

35 min

total:

3 hr 35 min

servings

total:

16 servings

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What You Need

NILLA Wafers, finely crushed (about 1 cup)

1/2

cup BAKER'S ANGEL FLAKE Coconut

1/3

cup butter, melted

cups fresh strawberries, divided

env. (1/4 oz. each) KNOX Unflavored Gelatine

1/2

cup cold water

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

1/2

cup orange juice

Tbsp. lemon juice

cups thawed COOL WHIP Whipped Topping, divided

Make It

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.

Kraft Kitchens 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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cjsrn101

posted:4/1/2013

This was great. I did make a couple of adjustments to the recipe. I baked the crust at 350 for 12 minutes. I also added extra mashed strawberries because I had them. Unfortunately, I should have added a 3rd packent of gelatin so that it would of been firmer. But it still looked beautiful and tasted fantastic. Everyone loved it at the Easter gathering.

a cook

posted:7/5/2011

My daughter made a similar recipe of this.. she use unsweetened couconut, splenda, and fat free whp topping and low fat Cream cheese... We are always looking for ways to lighten our desserts.. she recieved rave reviews for her choices.

Chellee517

posted:5/13/2011

I made this for Mother's Day, sort of a treat for myself. I like that it holds its shape due to the gelatin and how good it looks. I didn't enjoy the flaked coconut that much. I might try toasting the coconut first next time or just omit it. Overall, this is a great recipe. My husband likes it and some of his office mates who tried it

Westbrok

posted:4/27/2011

I made this for Easter Sunday for church. Everyone loved it and some wanted the recipe. I didn't have the pan it called for so I made it in a pretty clear bowl. It was so pretty and very good. I will make it again.

kmb34me

posted:7/2/2010

everyone really liked this. The only thing I would do differently was bake the crust for about 5-7 minutes . It was very easy to make

rhrtn

posted:6/20/2010

I made this for Father's day and everyone that tried it enjoyed it very much. It has a light and fluffy texture compared to your usual cheesecakes. Excellent!