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NILLA Strawberry Cheesecake Supreme

Prep time

35 min

Total time

3 hr 35 min

Servings

Makes 16 servings
1 piece (106 g) each.

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    Ingredients
    • 28 Peek Freans Nilla 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 frozen whipped topping, divided
Preparation
  • 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 whipped topping; pour into prepared pan.
  • Refrigerate  3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Dollop remaining whipped topping 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 light whipped topping.

136554

Nutrition Information

Nutrition per serving

  • Calories

    320

  • Fat

    22g

  • Saturated

    14g

  • Cholesterol

    70mg

  • Sodium

    280mg

  • Carbohydrate

    27g

  • Fibre

    1g

  • Sugars

    22g

  • Protein

    8g

  • Vitamin A

    15%DV

  • Vitamin C

    45%DV

  • Calcium

    6%DV

  • Iron

    4%DV

This recipe features:

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