Ingredients
16coconut biscuit cookies
3tbspunsalted butter,melted
1boxcheesecake mix,prepared according to package instructions
1boxstrawberry jello,prepared according to package instructions
¼cupsugar
2tbspwater
1egg white,large, room temperature
½cupsugar
¼cupwater
2tbspstrawberry jam
1tspwater
strawberry wafer cooky,finely crushed
strawberry,freeze-dried, finely crushed
raspberry gummy candy,cut in half
coconut flake,toasted, sweetened
Preparation
To make the cheesecake, line an 8-inch square baking dish with parchment paper and grease with nonstick spray.
Add the cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a medium bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand.
Transfer the cookie crumbs to the prepared baking dish and pat down in an even layer. Set aside.
Prepare the cheesecake mix according to the package instructions, then spread the filling over the crust in an even layer. Chill in the refrigerator for at least 2 hours.
Prepare the strawberry jello mix according to the package instructions. Gently ladle half of the jello mixture on top of chilled cheesecake. Return to the fridge and let set until firm, about 90 minutes. Save the remaining jello for another use, if desired.
In a small saucepan, combine the sugar and water. Cook over medium heat until the mixture reaches 240 degrees F.
Add the egg white to a medium bowl and whip with an electric hand mixer until soft peaks form for about 2 minutes.
With the mixer on medium speed, carefully and slowly drizzle in the hot sugar syrup. Increase the mixer speed to high and whip until stiff peaks form. Let cool slightly, then transfer to a piping bag fitted with a piping tip. Set aside until ready to use.
For the candy shards, line a baking sheet with parchment paper. Add the sugar and water to a small saucepan. Heat over medium-high heat until the mixture reaches 300 degrees F.
Pour the mixture onto the prepared baking sheet and carefully tilt the pan spread in a thin layer. Let sit until the candy cools and hardens, about 2 minutes. Use a meat mallet or spoon to crack the candy into small pieces.
Make the coulis by stirring together jam and water in a small bowl. Strain through a fine-mesh sieve to remove any clumps.
Use a pastry brush to lightly brush coulis across each plate. Set a thin slice of cheesecake in the center.
Top with crushed wafer cookies, crushed freeze-dried strawberries, raspberry candy, candy shards, small mounds of meringue, and toasted coconut flakes.
Sprinkle more garnishes on the plate. Serve immediately.
Enjoy!
