Ricotta Cheesecake with Ginger
Yield
12 servingsPrep
30 minCook
10 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crunchy crust | |||
| 1 | cup |
grape nuts cereal
|
|
| 2 | tablespoons |
vegetable oil
or butter |
|
| 1 | tablespoon |
apple juice
|
|
| filling | |||
| ¾ | cup |
apple juice
|
|
| 2 | tablespoons |
agar flakes
|
* |
| 1 | cup |
ricotta cheese
low-fat |
|
| ⅔ | cup |
yogurt
plain, non-fat |
|
| 1 | pinch |
ginger
ground |
*
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ½ | cup |
strawberries
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crunchy crust | |||
| 237 | ml |
grape nuts cereal
|
|
| 3E+1 | ml |
vegetable oil
or butter |
|
| 15 | ml |
apple juice
|
|
| filling | |||
| 177 | ml |
apple juice
|
|
| 3E+1 | ml |
agar flakes
|
* |
| 237 | ml |
ricotta cheese
low-fat |
|
| 158 | ml |
yogurt
plain, non-fat |
|
| 1 | pinch |
ginger
ground |
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 118 | ml |
strawberries
sliced |
|
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.
