Strawberry cheesecake with pecan - gingersnap crust

Yield: 1 Servings

Measure Ingredient
1 cup Gingersnap crumbs
½ cup Ground pecans (see note)
¼ cup Granulated sugar
6 tablespoons Butter or margarine, melted
⅓ cup Freshly squeezed orange
2 tablespoons Freshly squeezed lemon
2 Env unflavored gelatin
2 pints Fresh, ripe strawberries,
16 ounces Pkg. cream cheese, softened
½ cup Granulated sugar
8 ounces Container strawberry
Flavored low-fat yogurt
2 teaspoons Vanilla extract
1 cup Heavy cream
2 tablespoons Strawberry preserves


Note: To grind pecans, place in food processor or blender; using on/off motion, process until finely ground, watching carefully to prevent nuts from becoming a paste.

Prepare Crust: Heat oven to 350 degrees. In 9 inch springform pan using fork, combine gingersnap crumbs, pecans and ¼ cup sugar; stir in melted butter until thoroughly mixed. press mixture firmly and evenly over bottom of pan; bake 10 minutes. Cool crust in pan on wire rack.

Prepare Filling: In small saucepan combine orange and lemon juices.

Sprinkle gelatin over juices; let stand 5 minutes to soften.

Meanwhile, slice enough strawberries to make 1½ cups; set aside.

Set saucepan containing gelatin over medium-low heat; stir about 3 minutes until gelatin is completely dissolved. Remove from heat; keep warm. In large bowl with electric mixer at medium speed, beat cream cheese and ½ cup sugar about 5 minutes until light and fluffy. Add yogurt and vanilla; beat until smooth and well blended. With motor running, slowly pour in gelatin mixture; beat well to blend. In small bowl, with mixer at high speed and using clean beaters, beat cream until soft peaks form; using rubber spatula, fold gently but thoroughly into cream cheese mixture. Fold in reserved sliced strawberries. Pour mixture into prepared pan; refrigerate at least 4 hours until firm.

To serve: Run thin metal spatula or knife around the cheesecake to loosen from sides of pan; remove sides of pan. Slice remaining strawberries; arrange in circular pattern over top of cake. In small saucepan over very low heat, stir preserves until warm. Remove from heat; brush over strawberries. Makes 16 servings.


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