Cheesecake

Serving Size  : 16   Preparation Time :0:00
Categories    : Desserts & Sweets, Sugar Free

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          graham cracker crumbs
   1 1/2  teaspoons     cinnamon
     1/2  cup           margarine -- reduced-calorie
   1      cup           evaporated skim milk
   3      packages      Sweet 'n Low® sweetener -- or Equal
   8      ounces        light cream cheese
   1      cup           ricotta cheese, part skim milk
  12      packages      Sweet 'n Low® sweetener -- or Equal
   1      envelope      gelatin -- * see note
   2      tablespoons   boiling water
   1 1/2  tablespoons   lemon juice
   4      teaspoons     vanilla extract

  Blend crust ingredients thoroughly and press over bottom and half-way up 
sides of a 9-inch springform pan sprayed with vegetable spray.  Bake in 
preheated 350 F. oven for 8 minutes; cool.
  Combine evaporated skim milk and 3 packages Equal.  Freeze 45 minutes or 
until slightly slushy.
  Beat light cream cheese, ricotta cheese and 12 packages Equal until 
smooth; chill.
  When milk mixture is slushy, mix gelatin with boiling water until 
dissolved.  Stir in lemon juice and vanilla.  
  Slowly add gelatin mixture to frozen milk mixture and beat until stiff.  
Fold into cheese mixture in thirds, blending each time until mixture is 
smooth.  Pour into cooled crust; chill at least 6 hours or overnight.
 16 servings.


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NOTES : *Use Knox Unflavored Gelatin.
       
       Exchanges:  1/2 Grain (Starch); 1/2 Lean Meat; 2 Fat