Citrus Banana Cheesecake
Yield
1 CakePrep
15 minCook
0 minReady
3 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
1 | cup |
bread crumbs, whole wheat
soft |
|
1 | pinch |
cardamom seeds
|
* |
¼ | cup |
brown sugar
|
* |
2 | tablespoons |
margarine
|
|
Filling | |||
1 | envelope |
gelatin, unflavored
unflavored |
|
2 | tablespoons |
artifical sweetener
|
* |
⅔ | cup |
grapefruit juice
unsweetened |
|
2 | cups |
cottage cheese
|
* |
1 | small |
bananas
|
|
1 | teaspoon |
vanilla extract
|
|
1 | small |
grapefruit
|
* |
4 | each |
strawberries
fresh |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Crust | |||
237 | ml |
bread crumbs, whole wheat
soft |
|
1 | pinch |
cardamom seeds
|
* |
59 | ml |
brown sugar
|
* |
3E+1 | ml |
margarine
|
|
Filling | |||
1 | envelope |
gelatin, unflavored
unflavored |
|
3E+1 | ml |
artifical sweetener
|
* |
158 | ml |
grapefruit juice
unsweetened |
|
473 | ml |
cottage cheese
|
* |
1 | small |
bananas
|
|
5 | ml |
vanilla extract
|
|
1 | small |
grapefruit
|
* |
4 | each |
strawberries
fresh |
Directions
1 Crust: in a bowl combine bread crumbs, sweetener and cardamom. With fingers, rub in margarine. Press onto bottom of 8 inch springform pan.
2 Filling: In a small dish or measure, sprinkle gelatin over ¼ Cup of the grapefruit juice and let stand for 5 minutes to soften. Place dish of gelatin in pan of hot water and stir until gelatin dissolves completely. Cool to room temperature.
3 In food processor or blender, combine cottage cheese, banana, remaining juice. Purée until smooth.
4 Stir in dissolved gelatin and vanilla. Pour into crust.
5 Cover and chill in refrigerator for 2 to 4 hours or until set.
6 Remove sides from Pan and with wide metal lifter, slip cheesecake off bottom of pan onto serving plate, or leave on base of springform pan.
7 Peel grapefruit, removing all white pith. Separate segments and arrange on top of cheesecake. Slice strawberries and add to garnish if desired.