Ingredients – Makes 10 serves
For the Base
- 200g vanilla wafers
- 75g I cant believe its not butter
- 50g coconut flour (or flour of preference)
For the Filling
- 500 g Fat Free Ricotta Cheese
- 500 g Fat Free Cream Cheese
- 35 g Stevia Sweetener (Powdered)
- 1 tsp vanilla extract
- 25 g Gelatin (1 pack)
- 20 ml Lemon juice (or 1 tsp lemon essence)
- Pink Food Coloring
- Salt pinch
Start by adding the wafers to a food processor and blend until they resemble fine breadcrumbs. Next combine the biscuit crumbs, melted butter and sweetener in a mixing bowl and then transfer to an 8 x 12 inch slice tray (or a 9 x 13 inch for a slightly thinner base), lined with parchment paper. Using your hands or the bottom of a cup, press the crumbs down in an even layer to form the crust. Set aside.
In a large mixing bowl or food processor, beat/blend the cream cheese and ricotta cheese until smooth and creamy. Add in the sweetener and salt and mix well.
Add in the vanilla essence, a squeeze of lemon and continue mixing until you have a creamy filling.
Next, bring to the boil ~100ml of water, then transfer into a large measuring jug.
Gradually pour in the gelatin powder into the boiling water and whisk until completely dissolved. Transfer the gelatin mixture into the cheesecake mixture. Blend or mix for 10 -15 seconds until combined.
Transfer 250g of the cheesecake filling into a separate bowl and add pink food coloring. Mix the food coloring into the batter to combine.
Pour the non colored cheesecake filling on top of the crust and smooth until even. Using a spoon, pour lines of pink cheesecake filling down the length of the cheesecake. Swirl the pink into cheesecake filling using the back of a knife (or a chopstick) to create a beautiful swirl pattern. The more swirls, the better. Refrigerate for at least 6 hours (overnight is best).
Once the cheesecake is set, remove from the refrigerator. Take it out of the baking pan, along with the parchment paper. Cut into squares and serve!
Image Credit: http://tinyurl.com/7u74swcw
Holly T. Baxter is an Australian Dietitian with over 13 years of experience in health and fitness. She holds a degree in Food Science and Nutrition and a Master of Dietetics from Deakin University. A former professional physique athlete, Holly has two World Championship titles. Her latest project, BiaBody, is dedicated to women’s health and fitness. As an APD Dietitian and Online Physique Coach, she focuses on evidence-based health education and empowering women through fitness.