Strawberry Swirl Cheesecake
|1||cup graham cracker crumbs|
|1/4||teaspoon ground cinnamon|
|1||tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener|
|2||tablespoons unsalted butter, melted|
|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|
|1/2||cup plus 1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener, divided|
|1||teaspoon vanilla extract|
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.
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, 1/2 cup of Stevia 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 1 tablespoon of Stevia 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.
Per Serving: 150 calories, 6g protein, 11g carbohydrates, 0g fiber, 9g fat, 25mg cholesterol, 90mg sodium.