The best delicious Ricotta Cheesecake With Ginger recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ricotta Cheesecake With Ginger recipe today!
Hello my friends, this Ricotta Cheesecake With Ginger recipe will not disappoint, I promise! Made with simple ingredients, our Ricotta Cheesecake With Ginger is amazingly delicious, and addictive, everyone will be asking for more Ricotta Cheesecake With Ginger.
What Makes This Ricotta Cheesecake With Ginger Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ricotta Cheesecake With Ginger.
Ready to make this Ricotta Cheesecake With Ginger Recipe? Let’s do it!
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CRUNCHY CRUST
1 c Grape Nuts cereal 1 tb Apple juice
2 tb Oil or melted butter
FILLING
3/4 c Apple juice 1 pn Ground ginger
2 tb Agar flakes 1/4 ts Ground nutmeg
1 c Low-fat ricotta cheese 1/2 c Sliced strawberries
2/3 c Plain nonfat yogurt
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.
Per serving: 149 cal, 3 g prot, 165 mg sod, 23 g carb, 4 g fat, 6 mg
chol, 116 mg calcium
Yields
12 servings
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