Strawberry Cheesecake
- 3 oz strawberry-flavored Jell-O
- 10-12 None strawberries, hulled and halved, plus 1 cup chopped
- 11.5 oz pound cake, cut into 8 equal slices
- 32 oz cream cheese, at room temperature
- 3/4 cup strawberry preserves
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped cream
- In small bowl, combine Jell-O and 1/2 cup boiling water, stirring until gelatin is completely dissolved. Set aside for 10 mins, or until room temperature.
- Meanwhile, lightly grease an 8 inch springform pan. Arrange strawberry halves around sides of prepared pan, making sure cut side is flush with pan sides and berries rest against bottom of pan. Line bottom with 4 slices of cake, trimming to fit as needed.
- In a food processor, puree cream cheese, chopped strawberries, 1/2 cup preserves, sugar and vanilla until smooth, scraping down sides of bowl as needed. Add Jell-O mixture and puree until combined. Pour 1/2 of mixture into pan. Top with remaining cake slices, trimming to fit as needed. Pour remaining cream cheese mixture over cake and smooth top to level. Chill for 4 hrs, or until set.
- Transfer whipped cream to a pastry bag fitted with a star tip. Pipe 2 rows of rosettes around top of cake. Gently heat remaining preserves until melted then spoon into center of cake.
o, strawberries, cake, cream cheese, strawberry preserves, powdered sugar, vanilla, cream
Taken from recipes-plus.com/api/v2.0/recipes/31328 (may not work)