Ricotta Cheesecake with Ginger

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.