Cheesecake ( mocha strawberry )

1 cheesecake

Ingredients

Quantity Ingredient
1 Envelope unflavored gelatin
2 teaspoons Instant coffee powder
1 pack (8oz) cream cheese, softened
½ cup Granulated sugar
dash Salt
1½ teaspoon Vanilla
1 cup Whipping cream, whipped
1 pint Fresh strawberries
Pecan crumb pie shell
1 cup Graham cracker crumbs
½ cup Finely chopped pecans
6 tablespoons (3/4 stick) butter, melted
2 tablespoons Granulated sugar

Directions

PECAN CRUMB PIE SHELL

Sprinkle gelatin and instant coffee powder over 1 cup water in small saucepan. Heat and stir until gelatin dissolves.

In bowl, beat together cream cheese, sugar, salt and vanilla until fluffy. Gradually stir in gelatin mixture. Chill until mixture is thick enough to mound slightly. Fold in whipped cream.

Halve strawberries, reserving 8 to 10 whole berries for garnish.

Pour half the shipped filling into pie shell; top with halved strawberries. Cover with remaining whipped filling. Chill until fir, about 3 hours. Split remaining strawberries and arrange on top.

PECAN CRUMB PIE SHELL

In 9-inch pie plate, mix together cracker crumbs, pecans, melted butter and sugar. Press over bottom and up side of pie plate. Bake in preheated 375 degree oven 8 minutes; let cool before filling.

Note: Recipe contributed by Jacque Silvey, St. Charles, Mo.

Posted by: Vern Hoffman GOB&G Hangout (314)423-1662 Source: St. Louis Dispatch 7/17/95 From: Vern Hoffman Date: 03 Feb 96

Related recipes