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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Ingredients:
1/4 cup sugar |
1 tablespoon margarine, softened |
1 tablespoon egg white |
1 2/3 cups vanilla wafer crumbs |
1 3/4 cups nonfat cottage cheese |
8 ounces neufchatel cheese, softened |
1 cup low-fat sour cream |
1/2 cup sugar |
1/2 cup cream of coconut |
1/4 cup flour |
1 teaspoon coconut extract |
3 eggs |
3/4 cup pineapple-orange-banana juice, undiluted |
1/2 cup water |
1 teaspoon unflavored gelatin |
1/2 cup cubed peeled mango |
3 kiwi fruits, peeled, and thinly sliced |
6 strawberries, halved |
1 sprig mint |
Directions:
1. Preheat oven to 350°.
2. Place first 3 ingredients in a bowl; beat at medium speed of a mixer until smooth.
3. Add crumbs; stir well.
4. Press mixture into bottom and 1 2/3 inches up sides of a 9-inch springform pan coated with cooking spray.
5. Bake at 350° for 12 minutes; let cool.
6. Reduce heat to 300°.
7. Place cheeses in a food processor; process 2 minutes or until smooth, scraping sides of processor bowl once.
8. Add sour cream and next 5 ingredients; process 20 seconds, scraping sides of processor bowl once.
9. Pour cheese mixture into prepared pan; bake at 300° for 1 1/2 hours or until almost set.
10. Turn oven off and let cheesecake stand for 1 hour in oven with door closed.
11. Remove cheesecake from oven; cover and chill 1 hour.
12. Combine juice concentrate and 1/2 cup water in a small saucepan.
13. Sprinkle gelatin over concentrate mixture; let stand for 1 minute.
14. Cook over low heat, stirring until gelatin dissolves. Place pan in large ice-filled bowl; stir gelatin mixture for 10 minutes or until cooled to room temperature.
15. Pour gelatin mixture over cheesecake, spreading evenly.
16. Cover and chill at least 8 hours.
17. Serve with fresh fruit.
18. Garnish with mint sprigs, if desired.
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