If you like fruity desserts, you'll love this easy cheesecake made with dozens of fresh strawberries.
1/2 teaspoon gelatin
2 tablespoons hot water (175 degrees F)
2 cups fresh strawberries
4 tablespoons sugar
1/2 tablespoon lemon juice
Confectioners' sugar, for garnish
Fresh mint leaves, for garnish
1/2 cup cream cheese
1/2 cup yogurt
3/4 cup heavy cream
2 1/2 tablespoons sugar
2 tablespoons gelatin
1 tablespoon lemon juice
3/4 cup graham crackers, crushed
2 tablespoons butter, melted
Sprinkle gelatin on top of the hot water and let it sit to bloom.
Combine crushed graham crackers with melted butter in a food processor and mix well.
Line a springform pan with parchment paper. Press biscuit crumbs onto the bottom of the pan, creating the crust.
Cut a third of the strawberries into quarters. Cut the remaining strawberries in half. Combine quartered strawberries (reserve the juice) with sugar and lemon juice and microwave for 3 minutes on high. Set aside to cool.
In a bowl, combine all ingredients for the cheesecake and mix well. Gently fold in the quartered strawberries.
Pour mixture into the springform pan and refrigerate until firm.
Microwave the reserved juice for 30 seconds on high. Add in lemon juice and gelatin and mix until dissolved. Pour onto the cheesecake.
Decorate the top with strawberry halves and refrigerate until firm.
Add mint leaves and a dusting of confectioners' sugar before serving.