Ricotta Cheesecake with Ginger and Kiwi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead. Ingredients:
2/3 cup (about 3 oz.) gingersnap cookie crumbs |
1/2 cup minced crystallized ginger |
2 tablespoons melted butter or margarine |
1 carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese |
4 large egg whites |
2 tablespoons lemon juice |
1 cup nonfat yogurt cheese or 1 package (8 oz.) nonfat cream cheese |
1 cup sugar |
1 tablespoon grated lemon peel |
1 teaspoon vanilla |
3 kiwi fruit (about 1/4 lb. each) |
Directions:
1. Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.
3. Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.
4. In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.
5. Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)
6. Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.
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