Strawberry Cheesecake

CELEBRATING MOTHER’S DAY!

Mother’s Day is our time to reflect and show gratitude to the women and mother’s who have been mentors and caregivers; ultimately those who have helped to shape us into who we are.

When my mother passed away in 1978, a friend said to me, ‘she will always be with you’. At that time I hadn’t really understood that comment fully. As the years go by I realized that is so true but of course it is never the same.  Never a day goes by without something  triggering a special memory of her.

Beauty lives deep in the heart of a mother and all she does for her family. This blog is especially to celebrate:  the special memories of my mother for her endless giving of selfless love — my mother-in-law, Dolores, for her loving and kind ways and raising that ‘special’ man  I love sharing my life with — to my sisters, who have given so much of themselves to be such great moms.

My choice of recipe for today’s blog is one that I have always enjoyed to make for special occasions — No-Bake Strawberry Cheesecake. 

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Strawberry Cheesecake

A showy, light cheesecake tasting almost like you were eating a strawberry mousse dessert.

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Rating: 5
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Prep Time

30 minutes

Cook Time

8-10 minutes

Servings

MetricUS Imperial

Ingredients

Crust

• 1 cup vanilla wafer crumbs
• 1/2 cup coconut, angelflake
• 1/3 cup butter, melted

Cheesecake

• 4 cups fresh strawberries hulled
• 750 grams cream cheese, softened
• 1 cup sugar
• 1/2 cup orange juice
• 1 Tbsp lemon juice
• 2 envelopes gelatin, unflavored
• 1/2 cup cold water
• 1 cup whipping cream, (optional) whipped

Garnishes

• whipped cream
• fresh mint leaves
• strawberry slices

Prep Time 30 minutes Cook Time 8-10 minutes Servings MetricUS Imperial Ingredients Crust 1 cup vanilla wafer crumbs 1/2 cup coconut, angelflake 1/3 cup butter, melted Cheesecake 4 cups fresh strawberries hulled 750 grams cream cheese, softened 1 cup sugar 1/2 cup orange juice 1 Tbsp lemon juice 2 envelopes gelatin, unflavored 1/2 cup cold water 1 cup whipping cream, (optional) whipped Garnishes whipped cream fresh mint leaves strawberry slices

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 325 F. Combine crumbs, coconut & butter; press into bottom of a 9-inch spring form pan. Bake for 8-10 minutes. Remove from oven & cool. Line sides of pan with a strip of parchment paper wide enough to reach the top of pan.
2. Reserve several strawberries for garnish. Cut two 1/4" slices from center part of enough strawberries to press in a single row of slices around base edge of pan. Cut up remaining strawberries to make 2 cups.
3. Process strawberries in food processor slightly; add softened cream cheese, sugar, orange & lemon juice. Continue to process until very smooth.
4. Soften gelatin in cold water; stir over low heat until dissolved. Beat into cheese mixture. Refrigerate until mixture just begins to mound. Fold in 1 cup whipped cream; pour into prepared crust & refrigerate for several hours or overnight. Remove cheesecake from pan; carefully remove parchment paper.
5. Garnish with whipped cream, strawberry slices & fresh mint leaves.

Recipe Notes

• In the picture for the blog I chose to dip some strawberries to use in the garnish. Other times, I have made a floret of whipped cream on top of each serving piece topped it with a slice of strawberry & a piece of fresh mint.
• On occasion, I haven't baked the crust if time was of the essence & the cheesecake would be used right away.
• If you prefer a stronger strawberry flavor the 1 cup of whipping cream can be omitted. The cheesecake seems to have no problem 'setting up' without it.