Strawberry Cheesecake

Prepare the crust by combining the Grape Nuts with 1/3 cup frozen apple juice in a bowl, stirring until the mixture is moistened and resembles wet sand.

Press the crust mixture firmly into the bottom of a springform pan or cheesecake dish, creating an even layer. Allow to set aside while preparing the filling.

Bloom the 2 packages of unflavored gelatin by sprinkling them over 1/2 cup frozen apple juice in a small bowl and letting sit for 5 minutes until the gelatin softens.

Warm the gelatin mixture gently over low heat or in a water bath, stirring occasionally, until the gelatin is completely dissolved and the mixture is clear.

Combine the 15 oz ricotta cheese, 1 tsp vanilla, and 1/4 tsp vanilla in a large bowl, stirring until smooth and well blended.

Pour the dissolved gelatin into the ricotta mixture and stir thoroughly to incorporate evenly throughout.

In a separate clean bowl, beat the 2 large egg whites until stiff peaks form, taking care not to overbeat.

Gently fold the whipped egg whites into the ricotta-gelatin mixture using a rubber spatula, making 2-3 passes to keep the mixture light and airy.

Slice the 2 medium bananas into thin rounds and fold them into the filling along with 1 cup of the fresh strawberries, reserving the remaining strawberries for topping.

Pour the filling over the crust in the springform pan and smooth the top with a spatula.

Refrigerate the cheesecake for at least 4 hours or until the filling is set and firm to the touch.

Just before serving, arrange the remaining fresh strawberries on top of the cheesecake and slice into portions.