foodfanatic's Notes:
1 cookie or graham cracker base Ask a question about this ingredient
3 teaspoons gelatin Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
18 ounces cream cheese Ask a question about this ingredient
1 can sweetened condensed milk Ask a question about this ingredient
11/4 cups heavy whipping cream Ask a question about this ingredient
5 ounces white chocolate, melted Ask a question about this ingredient
1 pound large strawberries, halved Ask a question about this ingredient
1/4 cup strawberry jam, warmed and strained Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
Prepare you favorite cheesecake base in a 10" springform pan - I do a graham cracker or shortbread one. Refrigerate for 30 minutes.
Ask a question about this stepSprinkle gelatin over the water and warm, stirring until gelatin dissolves. Cool for 5 minutes.
Ask a question about this stepMeanwhile, beat cream cheese and condensed milk in an electric mixer until smooth. Beat cream in a separate bowl until soft peaks form.
Ask a question about this stepStir warm gelatin into cream cheese mixture, fold in cream and chocolate. Pour the mixture into the prepared pan, cover and refrigerate overnight.
Ask a question about this stepArrange strawberries on top of the cheesecake and brush with the combined juice and jam.
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
