Strawberry Cheesecake

1. 1

   In small bowl, combine Jell-O and 1/2 cup boiling water, stirring until gelatin is completely dissolved. Set aside for 10 mins, or until room temperature.

2. 2

   Meanwhile, lightly grease an 8 inch springform pan. Arrange strawberry halves around sides of prepared pan, making sure cut side is flush with pan sides and berries rest against bottom of pan. Line bottom with 4 slices of cake, trimming to fit as needed.

3. 3

   In a food processor, puree cream cheese, chopped strawberries, 1/2 cup preserves, sugar and vanilla until smooth, scraping down sides of bowl as needed. Add Jell-O mixture and puree until combined. Pour 1/2 of mixture into pan. Top with remaining cake slices, trimming to fit as needed. Pour remaining cream cheese mixture over cake and smooth top to level. Chill for 4 hrs, or until set.

4. 4

   Transfer whipped cream to a pastry bag fitted with a star tip. Pipe 2 rows of rosettes around top of cake. Gently heat remaining preserves until melted then spoon into center of cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.