No Bake Fruit Cheesecake Recipe
Ingredients
| Wheat | 3/4 Cup (16 tbs), shredded | |
| 1 1/2 teaspoons sugar substitute or 2 tablespoons granulated fructose | ||
| Butter/Margarine | 2 Tablespoon, melted | |
| 1 1/2 cups low-fat cream cheese, at room temperature | ||
| 1 cup part-skim ricotta cheese, at room temperature | ||
| 4 tablespoons granulated fructose | ||
| Eggs | 2 , separated | |
| Fruit sugar | 1 Small, flavored | |
| 1 tablespoon plain gelatin | ||
| 2 tablespoons cold water 3/4 cup boiling water | ||
| Ice cubes | 1 Cup (16 tbs) | |
| 1 packet sugar substitute or 1/2 teaspoon granulated fructose | ||
| Strawberries | 1/2 Cup (16 tbs), chopped | |
Directions
Preheat oven to 350°.
In a small bowl, mix the shredded wheat, sugar substitute, and margarine.
Spread on bottom and sides of a 9-inch deep-dish pie pan or 8 1/2 x 8 1/2-inch square baking dish.
Bake 5 to 10 minutes until browned.
Cool thoroughly.
In a large bowl, cut cream cheese into chunks and add ricotta cheese.
With electric mixer on medium speed, beat until smooth.
Gradually add fructose and beat thoroughly.
Add the egg yolks.
Beat until very smooth.
Set aside.
In a medium bowl, mix the 2 gelatins together.
Add cold water and mix.
Add the boiling water and stir until gelatin is completely dissolved.
Add the ice cubes.
Stir constantly until mixture begins to gel.
Remove and discard unmelted ice cubes.
Beat with mixer until frothy.
Add to cream cheese mixture and continue beating until smooth and fluffy.
In a very clean small bowl, beat egg whites until stiff peaks form.
Fold into cheesecake mixture very carefully.
Spread half of the mixture onto the cooled crust.
Mix sugar substitute and strawberries.
Stir strawberries into the remaining cheesecake mixture in bowl.
Spread on top of the first layer.
Refrigerate 2 hours or more.
Just before serving, you may want to garnish each piece with a strawberry.
In a small bowl, mix the shredded wheat, sugar substitute, and margarine.
Spread on bottom and sides of a 9-inch deep-dish pie pan or 8 1/2 x 8 1/2-inch square baking dish.
Bake 5 to 10 minutes until browned.
Cool thoroughly.
In a large bowl, cut cream cheese into chunks and add ricotta cheese.
With electric mixer on medium speed, beat until smooth.
Gradually add fructose and beat thoroughly.
Add the egg yolks.
Beat until very smooth.
Set aside.
In a medium bowl, mix the 2 gelatins together.
Add cold water and mix.
Add the boiling water and stir until gelatin is completely dissolved.
Add the ice cubes.
Stir constantly until mixture begins to gel.
Remove and discard unmelted ice cubes.
Beat with mixer until frothy.
Add to cream cheese mixture and continue beating until smooth and fluffy.
In a very clean small bowl, beat egg whites until stiff peaks form.
Fold into cheesecake mixture very carefully.
Spread half of the mixture onto the cooled crust.
Mix sugar substitute and strawberries.
Stir strawberries into the remaining cheesecake mixture in bowl.
Spread on top of the first layer.
Refrigerate 2 hours or more.
Just before serving, you may want to garnish each piece with a strawberry.
Chef
