Strawberry Cheesecake Supreme

12  Ratings
  • 35 min prep
  • 3 hr 35 min total
  • Makes 16 servings, 1 piece (106 g) each.


Strawberry Cheesecake Supreme Recipe

Ingredients

  • 28 Nilla Vanilla Wafers, crushed (about 1 cup)
  • 1/2 cup flaked coconut
  • 1/3 cup butter, melted
  • 4 cups fresh strawberries, hulled, divided
  • 2 env. unflavoured gelatine
  • 1/2 cup cold water
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 1/2 cup orange juice
  • 1 Tbsp. lemon juice
  • 2 cups thawed Cool Whip Whipped Topping, divided

Instructions

  • Mix  first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip parchment 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 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl with mixer until well blended. Add mashed berries; mix well. Gradually beat 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. Dollop remaining Cool Whip around edge of cake and top with strawberry halves.

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but choose an appropriate portion.

SubstituteUse waxed paper instead of parchment paper to line the pan.

Variation Prepare as directed using brick light cream cheese and Cool Whip Light Whipped Topping.

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Nutrition Information

Makes 16 servings, 1 piece (106 g) each.

Nutrition per serving:

  • Calories 320 
  • Total fat 22 g
  • Saturated fat 14 g
  • Cholesterol 70 mg
  • Sodium 280 mg
  • Carbohydrate 27 g
  • Dietary fibre 1 g
  • Sugars 22 g
  • Protein 8 g
  • Vitamin A 15 %DV
  • Vitamin C 45 %DV
  • Calcium 6 %DV
  • Iron 4 %DV

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