All Recipes

Strawberry Cheesecake Supreme

Prep

30-60 mins

Total

3 HRS 35 MIN

Servings

16 Servings

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) Philadelphia 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

Step 1

Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.

Step 2

Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.

Step 3

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; set aside.

Step 4

Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.

Step 5

Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

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