Italian Cheesecake With Papaya Sauce

Serving Size : 10
Ingredients

for prepare Italian Cheesecake With Papaya Sauce

:

Amount	Measure	Ingredient - Preparation Method
1 1/4	cup	graham-cracker crumbs
1/4	cup	low-calorie margarine - melted
1		fresh peach - peeled and sliced
1	envelope	unflavored gelatin
5	packets	sugar substitute - divided
1 1/2 teaspoons italian cheesecake with papaya sauce
1/4	cup	granulated sugar
1/2	cup	low-fat milk - plus
1/3	cup	low-fat milk - divided
2		eggs - separated
1	tablespoon	orange juice
1	teaspoon	orange liqueur
1	teaspoon	grated orange rind
16	ounces	fat-free cream cheese
1	cup	part-skim ricotta cheese
1/2	cup	low-fat plain yogurt
1 1/2	teaspoon	vanilla extract
2		ripe papayas - peeled and seeded
1/2		lime - juice of
1	teaspoon	coconut extract
4		mint leaves - finely chopped

1 In bowl, combine graham-cracker crumbs and margarine; press into bottom of an 8-inch springform pan. Chill about 30 minutes. Arrange peach slices in crust. 2. Meanwhile, in saucepan, combine gelatin, 2 packets sugar substitute 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. 3. In bowl, beat cream cheese; mix in ricotta, yogurt and vanilla. Gradually add cooled orange mixture. 4. 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. 5. In blender, puree papayas, the remaining 1/2 cup milk, lime juice, the remaining 3 packets sugar substitute and coconut extract. Add chopped mint; chill about 1 hour. Serve sauce with cheesecake. Makes 10 servings. Preparation time: 1 hour. Chilling time: 6 hours. Per serving: About 232 cal, 12 g pro, 42 g car, 7 g fat, 27% cal from fat, 58 mg chol, 350 mg sod, 1 g fiber.

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