chocolate-dipped strawberry cheesecake
From my Mamaw's recipe collection.
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yield
12 serving(s)
prep time
45 Min
cook time
3 Hr 30 Min
method
Refrigerate/Freeze
Ingredients For chocolate-dipped strawberry cheesecake
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1 3/4 cchocolate graham cracker crumbs (about 9 whole crackers)
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1/4 cbutter, melted
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1 lbfresh or frozen strawberries, thawed
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2envelopes unflavored gelatin
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1/2 ccold water
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2 pkg(8 ounces each) fat-free cream cheese, cubed
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1 c(8 ounces) fat-free cottage cheese
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sugar substitute equivalent to 3/4 cup sugar
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1carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
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12medium fresh strawberries
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4 ozsemisweet chocolate, chopped
How To Make chocolate-dipped strawberry cheesecake
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1In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack. Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute. Cover and process until smooth.
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2Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.
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3For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave, melt chocolate; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping.
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