Creamy and airy, this gorgeous dessert is the perfect special something for a summer dinner party. I love the mix of smooth strawberry cheesecake and crumbly chocolate crust—and how elegant it looks on the table.
—Kathy Berger, Dry Ridge, Kentucky
Chocolate-Dipped Strawberry Cheesecake Recipe
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TOTAL TIME: Prep: 45 min. + chilling
MAKES: 12 servings
Ingredients
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1-1/4 cups chocolate graham cracker crumbs (about 9 whole crackers)
1/4 cup butter, melted
1 pound fresh or frozen strawberries, thawed
2 envelopes unflavored gelatin
1/2 cup cold water
2 packages (8 ounces each) fat-free cream cheese, cubed
1 cup (8 ounces) fat-free cottage cheese
Sugar substitute equivalent to 3/4 cup sugar
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
1/2 cup chocolate ice cream topping
12 medium fresh strawberries
Directions
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- In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes or until set. Cool on a wire rack.
- Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Pulse cream cheese, cottage cheese and sugar substitute in food processor; gradually pour in gelatin, processing until smooth.
- Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.
- Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Spread chocolate topping over strawberry mixture; cover with remaining whipped topping. Remove tops of 12 medium strawberries and quarter. Top cake with quartered berries. Yield: 12 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Facts
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1 slice: 244 calories, 8g fat (5g saturated fat), 16mg cholesterol, 463mg sodium, 29g carbohydrate (17g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Courtesy: Taste of Home
