Strawberry Banana & Ricotta Cheesecake
Strawberry Banana and Ricotta Cheesecake recipe
Yield
10 servingsPrep
30 minCook
1 hrsReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
strawberries
fresh |
*
|
| 2 | each |
bananas
sliced |
|
| 15 | ounces | ricotta cheese |
|
| 1 | teaspoon | vanilla extract |
|
| 2 | each | egg whites |
*
|
| 2 | packages | gelatin, unflavored |
|
| ½ | cup |
apple juice concentrate
unsweetened, thawed |
* |
| Crust | |||
| 1 | cup | grapenuts | * |
| ⅓ | cup |
apple juice concentrate
unsweetened, thawed |
* |
| ¼ | teaspoon | vanilla extract |
|
Directions
Wash, hull, and crush enough strawberries (about 15) to measure 1 cup.
Slice bananas.
Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved.
Place strawberries and bananas into blender container; blend until smooth.
Add vanilla.
Slowly add Ricotta cheese; blend well.
Add gelatin mixture and egg whites; blend well.
Pour into unbaked Grape Nuts crust.
Bake at 350℉ (180℃) F for 1 hour.
Remove from oven and cool.
Refrigerate for 3 hours.
CRUST: Mix all ingredients in a bowl.
Let stand a few minutes until liquid is absorbed.
Press into a 9" round pan or springform pan to cover bottom of pan.
To serve: Take 1 pint strawberries, washed, hulled, slightly mash with 2 Tablespoons apple juice concentrate and drizzle over each slice.
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