9 whole graham crackers
1/2 cup old-fashioned oats
1 heaping tsp. Sweet'N Low Brown Sugar Substitute
1/8 teaspoon salt
5 tablespoons (2.5 oz/70g) unsalted butter or margarine, melted
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon unflavored powdered gelatin
12 ounces cream cheese, at room temperature
1 cup heavy whipping cream
1 cup Splenda (sugar substitute)
1 tablespoon lemon juice
1 1/2 pints (3 cups/710 ml) fresh blueberries
1 cup chilled heavy whipping cream
1 tablespoon Splenda (sugar substitute)
2 pints (4 cups/946ml/1 litre) fresh blueberries
2/3 cup Smucker's 100% Blueberry Simply Fruit (or similar all fruit product with no added sugar)
Preheat oven to 350 degrees F/180 degress C.
Blend first 4 ingredients in food processor until graham crackers are finely ground. Add butter (or margarine) and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch springform pan. Bake crust until deep golden brown, about 12 minutes. Let crust cool.
Pour 1/4 cup water into small saucepan; sprinkle gelatin over water. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, the 1 cup Splenda, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well.
Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to a large cake plate or platter.
Beat cream and 1 tablespoon Splenda in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat Blueberry Simply Fruit (or other all fruit no-sugar added fruit) in small saucepan over low heat until just melted. Pour heated and melted Blueberry Simply Fruit over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cheesecake overnight in refrigerator for best flavor and for time for cheesecake to firmly set.
Makes 10 servings.
Date: July 12, 2007