Golden Ricotta Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (29 ounce) can cling peach halves |
3/4 cup sugar |
2 envelopes gelatin, unflavored |
3 eggs, separated |
1/4 teaspoon salt |
1 1/2 cups nonfat milk or 1 1/2 cups low-fat milk |
3 cups ricotta cheese (24 oz.) |
3 tablespoons lemon juice |
2 teaspoons orange rind, grated |
1/2 teaspoon lemon, rind of, grated |
1 teaspoon vanilla gingersnaps |
Directions:
1. Drain peaches; set aside. In top of double boiler, combine 1/4 cup of sugar and gelatin.
2. Add egg yolks and beat until light and frothy.
3. Add salt and milk. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon.
4. Whirl Ricotta in a food processor or blender until smooth.
5. Stir into custard mixture with lemon juice, peel and vanilla.
6. In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar.
7. Fold custard into egg whites.
8. Pour into 9-inch spring-form pan.
9. Arrange peaches cut side down.
10. Cover and refrigerate at least 4 hours.
11. Unmold.
12. Crush gingersnaps and sprinkle on top of cake.
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