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Italian Cheesecake With Papaya Sauce

  Graham cracker crumbs 1 1⁄4 Cup (20 tbs)
  Margarine 1⁄4 Cup (4 tbs), melted
  Fresh peach 1 , peeled and sliced
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Granulated sugar substitute 1 1⁄2 Teaspoon (5 Packets, Sweet 'N Low)
  Sugar 1⁄4 Cup (4 tbs)
  Low fat milk 13 2857⁄10000 Tablespoon (1/2 Plus 1/3 Cup)
  Eggs 2 , separated
  Orange juice 1 Tablespoon
  Orange liqueur 1 Teaspoon
  Grated orange rind 1 Teaspoon
  Imitation cream cheese 16 Ounce (Two 8 Ounce Packages)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Ripe papayas 2 , peeled and seeded
  Lime juice 1⁄2
  Coconut extract 1 Teaspoon
  Mint leaves 4 , finely chopped

In bowl, combine graham cracker crumbs and margarine; press into bottom of 8-inch springform pan.
Chill about 30 minutes.
Arrange peach slices in crust.
Meanwhile, in saucepan, combine gelatin, 2 packets Sweet 'N Low, and sugar.
Stir in 1/2 cup milk, egg yolks, orange juice, liqueur, and rind.
Cook and stir over low heat until thickened; cool about 30 minutes.
In bowl, beat cream cheese; mix in ricotta, yogurt, and vanilla.
Gradually add orange mixture.
In another bowl, beat egg whites until stiff.
Gently fold into cheese mixture.
Pour over peach slices arranged in crumb crust; chill 4 to 5 hours.
In blender, puree papaya, 1/3 cup milk, lime juice, 3 packets Sweet 'N Low, and coconut extract.
Add chopped mint; chill about 1 hour.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2966 Calories from Fat 1670

% Daily Value*

Total Fat 192 g295%

Saturated Fat 33.3 g166.3%

Trans Fat 0 g

Cholesterol 510 mg170%

Sodium 2696.9 mg112.4%

Total Carbohydrates 248 g82.8%

Dietary Fiber 35.6 g142.3%

Sugars 148.6 g

Protein 91 g182.6%

Vitamin A 280.1% Vitamin C 992.2%

Calcium 174.8% Iron 26.3%

*Based on a 2000 Calorie diet

Italian Cheesecake With Papaya Sauce Recipe