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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Here's a great cheesecake for company or family, if they are lucky! Ingredients:
2/3 cup gingersnap crumbs |
1/2 cup minced crystallized ginger |
2 tablespoons melted butter |
1 2/3 cups low-fat ricotta cheese |
4 large egg whites |
2 tablespoons fresh lemon juice |
long thin strips of lemon, zest of, candied (optional) |
1 cup yogurt cheese (see my recipe for yogurt cheese) or 1 (8 ounce) package fat-free cream cheese |
1 cup sugar |
1 tablespoon grated lemon, rind of |
1 teaspoon pure vanilla extract |
3 kiwi, peeled |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl combine the cookie crumbs, 1/4 cup of the diced ginger and melted butter.
3. Pat evenly over the bottom of a 8 inch springform pan.
4. Bake for 10-12 minutes.
5. In a food processor or blender whirl ricotta cheese, egg whites and lemon juice until mixture is very smooth.
6. In a large bowl mix the yogurt cheese, sugar, grated lemon peel and vanilla.
7. Add ricotta mixture and stir until well blended (this will be thin).
8. Pour onto cooked crust.
9. Bake in the preheated oven for 55-60 minutes.
10. You want it cooked but the center barely jiggly.
11. Remove and cool on a wire rack for 15 minutes.
12. Run a sharp knife around the rim and place in the fridge until cooled.
13. Cover with plastic wrap and cool overnight.
14. Right before serving remove rim and arrange kiwi slices around the edge of cake.
15. Sprinkle with remaining ginger and candied lemon strips.
16. Serve.
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