Review/Rate this Recipe Save to MyRecipes Rating:

Title: Ricotta Cheesecake With Ginger
Yield: 12 Servings

Ingredients

  --------------------------CRUNCHY CRUST-------------------------------
      1 c  grape nuts cereal
      2 tb oil or melted butter
      1 tb apple juice
 
  ----------------------------FILLING-----------------------------------
    3/4 c  apple juice
      2 tb agar flakes
      1 c  low-fat ricotta cheese
    2/3 c  plain nonfat yogurt
      1 pn ground ginger
    1/4 ts ground nutmeg
    1/2 c  sliced strawberries

Instructions

TO MAKE CRUST: Preheat oven to 350 degrees F. Oil bottom and sides of
a 9" springform pan. Place Grape Nuts in a blender and process until
finely ground. Place crumbs in a small mixing bowl. Blend oil and
one tablespoon apple juice into crumbs to moisten. Moisten fingers
with water and pat crumb mixture into bottom of pan. Bake for 8
minutes, remove from oven and set aside to cool. TO MAKE FILLING:
Bring apple juice to a boil and whisk in agar. Reduce heat and
simmer until agar is dissolved, about 5 minutes. Remove from heat and
set aside to cool for one minute. (If let sit too long, will
solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food
processor and blend until very smooth. Pour into crust, sprinkle with
nutmeg and chill for 2 hours or overnight. Serve cheesecake garnished
with sliced strawberries.

Reviews