Ricotta Cheesecake with Ginger
Submitted by jantzku90
Low-fat ricotta cheesecake with ginger and nutmeg on a Grape Nuts crust, set with agar instead of eggs. A no-bake, lighter cheesecake topped with fresh strawberries.
YIELD
12 servingsPREP
30 minCOOK
10 minREADY
9 hrsThis ricotta cheesecake takes a lighter path. Low-fat ricotta and nonfat yogurt replace the usual cream cheese and heavy cream, while agar flakes set the filling firm without a single egg. The result is a silky, creamy cheesecake with a fraction of the fat.
The Grape Nuts crust is a clever swap for the standard graham cracker base. Ground fine in a blender, they bake into a crunchy, nutty shell that holds up well under the soft filling.
Ground ginger and nutmeg give the filling a warm, spiced character that pairs beautifully with the sliced strawberries on top. It’s subtle, not overpowering.
Kitchen Tips
- Dissolve the agar completely. Simmer and whisk for a full five minutes. Undissolved agar leaves grainy bits in an otherwise smooth filling.
- Work fast once the agar is dissolved. It starts to gel as it cools. You have about one minute to get it into the food processor with the cheese and yogurt before it solidifies.
- Blend until very smooth in the food processor. The ricotta needs thorough blending to lose its grainy texture and become silky.
- Chill at least two hours, but overnight is better. The agar firms up slowly and the flavors meld as it sets.
Variations
- Lemon ricotta cheesecake: Add lemon zest and a tablespoon of lemon juice to the filling for a bright citrus version.
- Chocolate ginger: Blend a tablespoon of cocoa powder into the filling for a subtle chocolate-ginger combination.
Ingredients
Directions
TO MAKE CRUST: Preheat oven to 350℉ (180℃).
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.
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