You may also like
Categories:
graham cracker crumbs ground cinnamon packets unsalted butter filling unflavored gelatin heavy whipping cream milk Ricotta cheese packets strawberries vanilla
Viewed: 28 - Published at: 9 years agoIngredients
- CRUST
- 1 cup graham cracker crumbs
- 1/4 teaspoon ground cinnamon
- 3 packets Stevia Extract In The Raw
- 2 tablespoons unsalted butter (or soy margarine), melted
- CHEESECAKE FILLING
- 1 envelope unflavored gelatin
- 1/2 cup heavy whipping cream
- 1 (16 ounce) package silken soft tofu, well drained
- 1 cup partially skimmed milk ricotta cheese
- 1/2 cup fat-free half and half
- 16 packets Stevia Extract In The Raw, divided
- 4 large strawberries
- 1 teaspoon vanilla extract
Method
- CRUST
- Preheat oven to 350° F.
- Spray 9" spring form pan with non-stick cooking spray. Place 9" cardboard cake liner in bottom of pan and cover with parchment paper.
- In small bowl combine ingredients; blend well.
- Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust. Bake at 350° F for 10 minutes. Remove and set aside to cool.
- CHEESECAKE FILLING
- Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.
- In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 14 packets of Stevia Extract In The Raw and vanilla. Blend well.
- Pour mixture into cooled graham cracker crust. Set aside.
- Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining two packets of Stevia Extract In The Raw.
- Slowly add strawberry coulis to cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.
