Cool Watermelon Cheesecake
Makes about 12 servings. Recipe is from Family Features.
11/4 cups (16 ozs.) roasted salted pistachios
2 cups sweetened flaked coconut
1/4 cup granulated sugar
4 tbls. (1/2 stick) butter, melted
Leaf green icing color
3 (8-oz.) pkgs. cream cheese, softened
2⁄3 cup granulated sugar
1 tsp. imitation clear vanilla
1 cup heavy whipping cream
1 (16-oz.) pkg. frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
1 (1/4-oz.) envelope unflavored gelatin
No-taste red icing color
1/2 cup minichocolate chips, divided
1. In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
2. In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
3. In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1⁄3 cup minichocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.