Cheesecake ( mocha strawberry )
1 cheesecake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope unflavored gelatin | |
| 2 | teaspoons | Instant coffee powder |
| 1 | pack | (8oz) cream cheese, softened |
| ½ | cup | Granulated sugar |
| dash | Salt | |
| 1½ | teaspoon | Vanilla |
| 1 | cup | Whipping cream, whipped |
| 1 | pint | Fresh strawberries |
| Pecan crumb pie shell | ||
| 1 | cup | Graham cracker crumbs |
| ½ | cup | Finely chopped pecans |
| 6 | tablespoons | (3/4 stick) butter, melted |
| 2 | tablespoons | Granulated sugar |
Directions
PECAN CRUMB PIE SHELL
Sprinkle gelatin and instant coffee powder over 1 cup water in small saucepan. Heat and stir until gelatin dissolves.
In bowl, beat together cream cheese, sugar, salt and vanilla until fluffy. Gradually stir in gelatin mixture. Chill until mixture is thick enough to mound slightly. Fold in whipped cream.
Halve strawberries, reserving 8 to 10 whole berries for garnish.
Pour half the shipped filling into pie shell; top with halved strawberries. Cover with remaining whipped filling. Chill until fir, about 3 hours. Split remaining strawberries and arrange on top.
PECAN CRUMB PIE SHELL
In 9-inch pie plate, mix together cracker crumbs, pecans, melted butter and sugar. Press over bottom and up side of pie plate. Bake in preheated 375 degree oven 8 minutes; let cool before filling.
Note: Recipe contributed by Jacque Silvey, St. Charles, Mo.
Posted by: Vern Hoffman GOB&G Hangout (314)423-1662 Source: St. Louis Dispatch 7/17/95 From: Vern Hoffman Date: 03 Feb 96