Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

time consuming, but yummy.

michelle June 13, 2008

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