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|
|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.