Strawberry Cheesecake
A showy, light cheesecake tasting almost like you were eating a strawberry mousse dessert.
Servings Prep Time
12 30minutes
Cook Time
8-10minutes
Servings Prep Time
12 30minutes
Cook Time
8-10minutes
Ingredients
Crust
Cheesecake
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.