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.
I made this recipe and I think the recipe maybe off. I followed the directions very closely and then put it in the refrigerator to chill 3 hours and even more. When I took it out of the refrigerator, it was like pudding rather than the consistency of cheesecake. Maybe adding another envelope of unflavored gelatin would have helped. Not sure?? It does taste good.