This is one of those simple recipes that looks extraordinary! Your guest will rave! It’s also great for the last days of summer and is cool and light. There is no baking and it is best to leave in the freezer until serving. I hope you enjoy it!
- 16 oz. cream cheese, softened (2-8 oz. packages, can use low-fat version)
- 1/2 C sugar
- 1 T real vanilla extract
- 2 T good Strawberry Jelly or Jam (an additional 2 T strawberry jam set aside)
- 1 tub (8 oz.) frozen whipped topping, thawed
- l lb. fresh strawberries, hulled and cut in to thin slices, lengthwise (7 left whole with tops chopped off for decoration)
BERRY CREAM OREO CRUST:
- 24 whole Berry Cream Oreo cookies (there will be about 6 left in the package, enjoy with coffee or give to the kids!)
1/4 cup melted unsalted butter
1 bag of sliced almonds for decoration
Place the ground crumb mixture into a springform pan or (9- or 10-inch deep-dish pie pan) which you have lined with a round piece of wax paper, cut to size. Press firmly the crumb mixture onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch evenly all around.
Refrigerate the crust for at least an hour before you add the filling. This will help prevent crumbling when you want to serve it. Makes 1 pie crust.
While crust is in the refrigerator, beat cream cheese, sugar, 2 T strawberry jelly, and extract in large bowl with electric mixer on medium speed until well blended and smooth (about 1 1/2 minutes). With a large spoon or spatula, gently stir in whipped topping until totally combined. Set aside in the refrigerator. Slice the strawberries into thin slices, lengthwise (leave 7 whole with stems removed for garnish if you desire).
Take out the crust from the refrigerator and add a layer of cream cheese mixture. Then a layer of sliced strawberries on top of 1st cream cheese layer. Now layer the rest of the cream cheese on top of the slices of strawberries and spread around evenly. Refrigerate 3 hours or until set (or place in the freezer for 1 hour).
Before serving, remove the cheesecake from the springform pan. Make sure to run a very sharp knife around the side of the pan for easier removal. (Take care to remove the cheesecake from the bottom of the spring-form pan, you might have to use a thin knife to help lift the bottom in one spot to get started, it helps to use a very flat spatula: also, be careful not to break the cheesecake.) Place on a serving dish. Use the remaining strawberry slices to decorate the top and around the sides. (see pictures).
Place 2 T Strawberry jelly in a small bowl and microwave for 30 seconds. Brush melted jelly on top of the strawberries. (If you chose to decorate with sliced almonds, hold the entire pie with one hand from the bottom over the sink and use your hands to scoop almonds and pat around the sides of the pie, making sure most stay on the pie, the rest will fall into the sink). Keep the decorated pie in the refrigerator until ready to serve. Cut while semi-frozen, it will be easier to cut and serve. Place it on a dessert plate that has been drizzled with Strawberry Coulis. It will thaw fast. Serves 8
OPTIONAL: STRAWBERRY COULIS
- 1 16 oz. Frozen Sliced Strawberries (Publix brand is great), thawed
Place the entire amount of the frozen sliced strawberries with the syrup into your food processor. Process until fully pureed. Use a drizzle spoon or plastic squeeze bottle to decorate the bottom of the dessert plate before placing the slice of cheesecake on top.
Simple Strawberry Coulis