Summer Favorites

Chocolate-Dipped Strawberry Cheesecake

Ingredients

  • 2 c. chocolate graham cracker crumbs (12 crackers)
  • 5-6 Tbls. c. butter
  • 12 medium fresh strawberries
  • 1 lb. fresh or frozen strawberries
  • 4 squares (1 oz.) semi-sweet chocolate or dipping chocolate
  • 2 env. unflavored gelatin (Knox)
  • 1/2 c. cold water
  • 2 (8 oz.) pkg. low fat cream cheese, softened
  • 1 c. (8 oz.) low fat cottage cheese
  • 3/4 c. white sugar
  • 8 oz. container of Truwhip, divided(a healthier version of Cool Whip)

Instructions

Make the day you are serving (crust will get soft, but dessert will keep for a couple of days in refrigerator.

In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 inch up the sides of a 9 or 10-inch spring form pan coated with nonstick cooking spray. Place on a baking sheet. Bake at 350 degrees for 10 minutes, or until set. Cool on wire rack.

Rinse 1 lb. strawberries (hulled) and puree in food processor. Remove and set aside. Clean food processor.

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 cream cheese, cottage cheese and sugar. Cover and process until smooth. Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 cups whipped topping (save the rest for garnish). Pour into crust. Cover and refrigerate for 2-3 hours or until set.

For garnish, wash fresh strawberries for garnish and gently pat with paper towels until completely dry. Slice stems.

In a small saucepan, on low heat, 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 paper towel lined baking sheet; refrigerate for at least 30 minutes.

When ready to serve, carefully run a knife around edge of spring form pan to loosen; remove sides of pan. Arrange berries, chocolate tips up, around edge of the cheesecake and place one in the center (put a dab of Truwhip under each berry so it is secure). Garnish with remaining whipped topping (use a star tip of pastry bag or tube). Refrigerate any leftovers.

NOTE: Use a 9-inch spring form pan if you want it high (will reach the top rim); use a 10-inch spring form pan if you want it a little less high (below the rim a bit).