Strawberry Coconut Cheesecake
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 , separated|
|Frozen strawberries||10 Ounce, thawed and drained, reserving syrup (1 package)|
|Frozen strawberries||10 Ounce, thawed and drained (1 Package)|
|Cream cheese||24 Ounce (3 packages 8 ounces each, at room temperature)|
|Red food coloring||2 Drop (adjust quantity as needed)|
|Heavy cream||1 Cup (16 tbs)|
|Flaked coconut||1 Cup (16 tbs)|
In top part of double boiler, mix gelatin, 3/4 cup sugar and salt.
Beat together egg yolks and strawberry syrup and add to gelatin mixture.
Cook over simmering water, stirring, 10 minutes, or until gelatin dissolves and mixture thickens.
Cool to room temperature, then stir in thawed strawberrries.
With electric mixer, whip cream cheese until light and fluffy.
Beat in strawberry mixture and a few drops of food coloring.
Chill, stirring occasionally, until mixture mounds when dropped from a spoon.
Beat eqq whites until stiff but not dry.
Gradually add remaining 1/a cup sugar and beat until stiff.
Fold into gelatin mixture.
Whip cream and fold into mixture.
Put in 9-inch spring-form pan 3 inches deep and sprinkle with half the coconut.
Chill several hours or overnight.
When ready to serve, run knife dipped in hot water around edge of pan and remove sides of pan.
Press remaining coconut onto sides of cake, and decorate with sliced berries, if desired.
Makes 14 to 16 servings.