Makes 12 Servings
1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener
2 tablespoons unsalted butter, melted
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
1/2 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener, divided
4 large strawberries
1 teaspoon vanilla extract
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.
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, 1/2 cup of Stevia 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 1 tablespoon of Stevia 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.