HONEY MAID Strawberry Cheesecake Supreme

Prep time35 min

Total time3hr 35min

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

Combine crumbs, coconut and butter; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment paper.
Reserve 8 strawberries for later use; cut remaining strawberries into 1/4-inch-thick slices. Stand enough of the largest strawberry slices to form single layer of strawberries around edge of lined pan; gently press bottoms of strawberry slices against rim of pan. Mash remaining sliced berries.
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.
Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add mashed berries; mix well. Gradually beat in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup whipped topping; pour into prepared pan.
Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen cake; remove rim. Discard parchment paper. Cut reserved strawberries in half. Spoon dollops of the remaining whipped topping around edge of cheesecake; top with reserved strawberries.

Size-Wise
Sweets can add enjoyment to a balanced diet. Just be sure to choose an appropriate portion.
Substitute
Substitute strips of wax paper for the parchment paper.
Variation
Prepare recipe as directed, using brick light cream cheese and/or thawed frozen light whipped topping.

136554

Nutrition Information Nutrition Per Serving
Calories	310
	% Daily Value*
Fat 22g
Saturated 14g
Carbohydrate 26g
Fibre 1g
Sugars 21g
Protein 5g
Fibre 1g
Sugars 21g
Protein 5g
Cholesterol	55 mg
Sodium	280 mg
Potassium	3 %DV
Calcium	5 %DV
Iron	2 %DV