Strawberry Coconut Cheesecake Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings14
Main IngredientStrawberry
Ingredients
| 2 envelopes unflavored gelatin | ||
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Eggs | 2 , separated | |
| Frozen strawberries package | 1 , drained | |
| Cream cheese package | 3 | |
| Red food coloring | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Flaked coconut | 1 Cup (16 tbs) | |
Directions
In top part of double boiler, mix gelatin, 3/4 cup sugar and salt.
Beat together egg yolks and strawberry syrup and add to gelatin mixture.
Cook over simmering water, stirring, 10 minutes, or until gelatin dissolves and mixture thickens.
Cool to room temperature, then stir in thawed strawberrries.
With electric mixer, whip cream cheese until light and fluffy.
Beat in strawberry mixture and a few drops of food coloring.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat eqq whites until stiff but not dry.
Gradually add remaining 1/a cup sugar and beat until stiff.
Fold into gelatin mixture.
Whip cream and fold into mixture.
Put in 9-inch spring-form pan 3 inches deep and sprinkle with half the coconut.
Chill several hours or overnight.
When ready to serve, run knife dipped in hot water around edge of pan and remove sides of pan.
Press remaining coconut onto sides of cake, and decorate with sliced berries, if desired.
Makes 14 to 16 servings.
Beat together egg yolks and strawberry syrup and add to gelatin mixture.
Cook over simmering water, stirring, 10 minutes, or until gelatin dissolves and mixture thickens.
Cool to room temperature, then stir in thawed strawberrries.
With electric mixer, whip cream cheese until light and fluffy.
Beat in strawberry mixture and a few drops of food coloring.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat eqq whites until stiff but not dry.
Gradually add remaining 1/a cup sugar and beat until stiff.
Fold into gelatin mixture.
Whip cream and fold into mixture.
Put in 9-inch spring-form pan 3 inches deep and sprinkle with half the coconut.
Chill several hours or overnight.
When ready to serve, run knife dipped in hot water around edge of pan and remove sides of pan.
Press remaining coconut onto sides of cake, and decorate with sliced berries, if desired.
Makes 14 to 16 servings.
Chef
