Ricotta Cheesecake
.
Yield
16 servingsPrep
20 minCook
50 minReady
80 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | ounce |
graham crackers/wafers
|
|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
brown sugar, dark
packed |
|
| 1 ½ | teaspoons |
ginger
ground |
|
| 2 | each |
ricotta cheese
part-skim, 2 containers, 15-ounce per container |
*
|
| 3 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 1 | cup |
buttermilk
|
|
| ½ | cup |
sugar
granulated |
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | each |
oranges
zest, grated, no white |
|
| 2 | tablespoons |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 159 | ml/g |
graham crackers/wafers
|
|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
brown sugar, dark
packed |
|
| 7.5 | ml |
ginger
ground |
|
| 2 | each |
ricotta cheese
part-skim, 2 containers, 15-ounce per container |
*
|
| 3 | large |
eggs
|
|
| 1 | each |
egg whites
|
*
|
| 237 | ml |
buttermilk
|
|
| 118 | ml |
sugar
granulated |
|
| 15 | ml |
vanilla extract
|
|
| 1 | each |
oranges
zest, grated, no white |
|
| 3E+1 | ml |
orange juice
|
|
Directions
Preheat the oven to 375℉ (190℃).
Grease, or spray with nonstick spray, a 9 inch springform pan .
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combined.
Press into the bottom of the springform pan.
Place the pan in the oven and bake 5 to 8 minutes.
Remove from the oven and set aside to cool.
To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel, and juice in the bowl of a food processor or electric mixer and process or mix until smooth.
Pour the mixture into the cooled crust, put on a baking sheet, place in the oven, and place a pan of water in the bottom of the oven.
Bake 45 to 60 minutes, or until set.
