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Italian Cheesecake With Papaya Sauce

Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Cheese
Interest: 
Everyday

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