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Strawberry Cheesecake With Pecan - Gingersnap Crust

Author/Submitted by:
Servings: 16
Categories: Cheesecakes / Desserts

Ingredients:
1  cup  gingersnap cookie crumbs, about 20 cookies
1/2  cup  ground pecans, see notes
1/4  cup  granulated sugar
6  tablespoons  butter or margarine, melted

---FILLING---
1/3  cup  orange juice, freshly squeezed
2  tablespoons  lemon juice, freshly squeezed
2  envelopes  unflavored gelatin
2  pints  strawberries, ripe, hulled
16  ounces  cream cheese, softened
1/2  cup  granulated sugar
8  ounces  strawberry yogurt
2  teaspoons  vanilla extract
1  cup  heavy cream
2  tablespoons  strawberry preserves

Directions:
1. Crust: Heat oven to 350 degrees. In 9 inch springform pan using fork, combine gingersnap crumbs, pecans and 1/4 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.

2. 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 1 1/2 cups; set aside.

3. 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 1/2 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.

4. 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.

5. 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.

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.


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