Chocolate-Dipped Strawberry Cheesecake
One serving contains 379 calories, 7g of protein, and 24g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your Mother's Day event. A mixture of water, gelatin, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
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.
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 pointing 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.