Chocolate-Dipped Strawberry Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

This light, creamy and airy dessert is perfect for entertaining.  The strawberry cheesecake has a unique flavor from the chocolate crust.  It always brings compliments and adds a touch of elegance to your table.   * This recipe is Diabetic Friendly! *

            Kathy Berger                                                                      Dry Ridge, Kentucky

Chocolate-Dipped Strawberry Cheesecake Recipe 

Chocolate-Dipped Strawberry Cheesecake

1 ¾ cups chocolate graham cracker (about 9 whole crackers)

¼ cup butter, melted

1 lb. fresh or frozen strawberries, thawed

2 envelopes unflavored gelatin

½ cup cold water

2 packages (8 oz. each) fat-free cream cheese, cubed

1 cup (8 oz.) fat-free cottage cheese

Sugar substitute equivalent to ¾ cup sugar

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

12 medium fresh strawberries

4 oz. semi-sweet chocolate, chopped

 

In a small bowl, combine cracker crumbs and butter.  Press onto the bottom and 1 inch up the sides of a 9 inch springform pan coated with cooking spray.  Place on baking sheet.  Bake at 350 F. 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.  Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute.  Cover and process 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.

For garnish, wash strawberries and gently pat with paper towels until completely dry.  Cut tops off berries.  In a microwave, melt chocolate; stir until smooth.  Dip each berry tip until half of the berry is coated, allowing excess to drip off.  Place with tips pointed up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes.

Carefully run a knife around edge of springform pan to loosen; remove sides of pan.  Garnish cheesecake with chocolate-dipped strawberries and remaining whipped topping.            12 servings

 

(Recipe for Chocolate-Dipped Strawberry Cheesecake was on www.tasteofhome.com, 2014)