Italian Cheesecake With Papaya Sauce

This elegant Italian cheesecake offers a lighter twist on the classic New York style, using a blend of fat-free cream cheese, ricotta, and yogurt for a silky, less dense texture. The crust is simple and crisp, holding a layer of fresh peach slices that add a burst of summer fruit flavor. Topped with a refreshing papaya sauce infused with lime and coconut, this dessert balances creamy richness with bright, tropical acidity. It is an impressive yet manageable centerpiece for dinner parties or weekend brunches, requiring no oven baking, just patience for chilling.

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 245

Dietary: Vegetarian

Description

This elegant Italian cheesecake offers a lighter twist on the classic New York style, using a blend of fat-free cream cheese, ricotta, and yogurt for a silky, less dense texture. The crust is simple and crisp, holding a layer of fresh peach slices that add a burst of summer fruit flavor. Topped with a refreshing papaya sauce infused with lime and coconut, this dessert balances creamy richness with bright, tropical acidity. It is an impressive yet manageable centerpiece for dinner parties or weekend brunches, requiring no oven baking, just patience for chilling.

Directions

1
In a small bowl, combine the graham-cracker crumbs and melted margarine until the mixture resembles wet sand.
2
Press the crumb mixture firmly into the bottom of an 8-inch springform pan to form an even crust.
3
Place the pan in the refrigerator to chill the crust for about 30 minutes.
4
While the crust chills, arrange the sliced peaches in a single layer over the crust.
5
In a small saucepan, combine the unflavored gelatin, 2 packets of sugar substitute, and granulated sugar.
6
Stir in 1/2 cup of low-fat milk, egg yolks, orange juice, orange liqueur, and grated orange rind.
7
Cook the mixture over low heat, stirring constantly, until the gelatin and sugar dissolve and the mixture thickens slightly.
8
Remove from heat and let the orange mixture cool for about 30 minutes until it reaches room temperature.
9
In a large mixing bowl, beat the fat-free cream cheese until smooth and creamy.
10
Mix in the ricotta cheese, yogurt, and vanilla extract until well combined.
11
Gradually add the cooled orange mixture to the cheese mixture, stirring gently until fully incorporated.
12
In a separate clean bowl, beat the egg whites until stiff peaks form.
13
Gently fold the beaten egg whites into the cheese mixture in two or three additions to maintain airiness.
14
Pour the cheesecake filling over the peach slices in the prepared crust, smoothing the top.
15
Refrigerate the cheesecake for 4 to 5 hours, or until firmly set.
16
For the sauce, place peeled and seeded papayas, the remaining 1/3 cup of low-fat milk, lime juice, the remaining 3 packets of sugar substitute, and coconut extract in a blender.
17
Puree the sauce ingredients until completely smooth.
18
Stir the finely chopped mint leaves into the papaya sauce.
19
Chill the sauce in the refrigerator for about 1 hour to allow flavors to meld.
20
To serve, run a knife around the edge of the springform pan and release the latch.
21
Slice the cheesecake and spoon the chilled papaya sauce over each serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 245kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Cholesterol 52mg18%
Sodium 257mg11%
Total Carbohydrate 17g6%
Dietary Fiber 0.4g2%
Sugars 15.7g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/italian-cheesecake-with-papaya-sauce/