SWIRL CHEESECAKE WITH STEVIA

SWIRL CHEESECAKE WITH STEVIA image

Yield 12 servings

Number Of Ingredients 14

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

Steps:

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.