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 |
|
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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