Generally speaking, I don't do cheesecake, but I will make an exception to this one because it is, not too sweet, healthy and very good! The cream cheese is not baked so not to lose the “probiotic'” properties of the cream cheese. Heat and freezing effect the probiotic in ice cream or any kind of cooking. You do get the protein.Ingredients;
First, put together the following,
1 Tb. of Knox Unflavored Gelatin with 1/4 cup of water and set aside
Soften gelatin in water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or just until gelatin is dissolved, stirring occasionally.
Second;
2 pkg. (8 oz. each) Cream Cheese
3/4-cup sugar
1 tsp. grated lime peel
1/4-cup line juice
Few drop green food coloring or green Jell-O, enough to turn green. (All are optionals that I didn't do.)
1 8 oz. Cool Whip Topping, thawed
Beat cream cheese and sugar with electric mixer on medium until well blended. Add dissolved gelatin, lime peel, juice and food coloring; mix well. Gently stir in whipped topping; pour over crust.
The Bottom Crust
Did you know coconut is an ant fungal? Here's a recipe for the bottom layer. You can also buy a gram cracker crust or make one.
1 cup shredded coconut (fresh as possible)
2 Tb flour
2 Tb organic no hormonal butter or margarine ... melted
Mix coconut, flour and butter. Press firmly onto bottom of 9 in spring form pan. This part is baked at 350 for about 12-15 min. or until very lightly brown. (Watch)
Refrigerate several hours or until firm. When ready to serve, run knife or metal spatula around rim of pan to loosen cake and remove rim of pan.
Serves: 12
* To soften cream cheese, place completely unwrapped packages of cream cheese and set out to soften. To heat in microwave defeats the purpose of this recipe, it needs to be active, to stay a active culture.
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