Strawberry cheesecake with pecan - gingersnap crust
1 Servings
Ingredients
| Quantity | 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 |
| Juice | ||
| 2 | tablespoons | Freshly squeezed lemon |
| Juice | ||
| 2 | Env unflavored gelatin | |
| 2 | pints | Fresh, ripe strawberries, |
| Hulled | ||
| 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 |
Directions
FILLING:
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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