The best delicious Strawberry Cheesecake With Pecan – Gingersnap Crust recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Strawberry Cheesecake With Pecan – Gingersnap Crust recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Strawberry Cheesecake With Pecan – Gingersnap Crust.
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1 c Gingersnap crumbs
1/2 c Ground pecans (see note)
1/4 c Granulated sugar
6 tb Butter or margarine, melted
FILLING:
1/3 c Freshly squeezed orange
Juice
2 tb Freshly squeezed lemon
Juice
2 Env unflavored gelatin
2 pt Fresh, ripe strawberries,
Hulled
16 oz Pkg. cream cheese, softened
1/2 c Granulated sugar
8 oz Container strawberry
Flavored low-fat yogurt
2 ts Vanilla extract
1 c Heavy cream
2 tb 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 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.
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 1 1/2 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 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. 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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
Yields
1 Servings
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