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Cuisinart DLC-5 7-Cup Capacity Food...

STRAWBERRY CHEESECAKE

Serves 12

This recipe is not baked.
Crust:
1 cup Graham cracker crumbs
1/2 cup coconut, flaked
1/3 cup butter, melted

Filling:
4 cups strawberries, hulled or 2-10 ounce frozen
3 8-ounces cream cheese, softened
1 1/2 cups sugar
1/2 cup orange juice
1 teaspoon lemon juice
1 3-ounce package strawberry Jello
1/2 cup boiling water
1 envelop unflavored gelatin
1/4 cup cold water
1 cup whipping cream or cool whip
12 mint leaves

Crust:
Combine the crust ingredients. Press onto bottom of a 9 inch spring form pan. Grease pan sides and line with a strip of wax paper wide enough to reach the top of pan.
Reserve a few strawberries for garnish. Press a single row of sliced strawberries around base edge of pan. Puree the rest in a blender.
Filling:
In a mixer, beat cream cheese, sugar, orange and lemon juices. Combine with strawberry puree. Strain. In a mixing bowl, mix jello in hot water.
In another bowl, soften gelatin in cold water. Heat to dissolve. Mix with jello.
Stir into cheese mixture. Refrigerate mixture for 15 minutes.
Whip cream until stiff. Fold into strawberry mixture. Pour in pan. Refrigerate until set.
Remove cake from pan. Remove paper.
Garnish with cream, strawberries and fresh mint.

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