Ricotta Cheesecake with Ginger and Kiwi

Name: Ricotta Cheesecake with Ginger and Kiwi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps melted butter or margarine; 85 grams 2/3 cup (about gingersnap cookie crumbs; 118 milliliters minced crystallized ginger; 4 larges egg whites; 3 kiwi fruit (about 1/4 lb. each); 2 Tbsps lemon juice; 1 Tbsp grated lemon peel; 237 milliliters nonfat yogurt cheese or 1 package (8 oz.) nonfat cream cheese; 1 carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese; 237 milliliters sugar; 1 teaspoon vanilla

This recipe serves 10. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 5g of fat, and a total of 204 calories. Head to the store and pick up butter, kiwi fruit, vanilla, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

Ingredients you will need

Butter

Ginger

Equipment you will use

Cake Form

Bake in a 350 oven until crust is slightly browner, 10 to 12 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.

Ingredients you will need

Ricotta Cheese

Lemon Juice

Egg Whites

Equipment you will use

Food Processor

Blender

In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla.

Ingredients you will need

Lemon Peel

Vanilla

Cheese

Yogurt

Sugar

Equipment you will use

Bowl

Add ricotta mixture and stir until well blended (the mixture is thin).

Ingredients you will need

Ricotta Cheese

Pour into hot or cool crust.

Ingredients you will need

Crust

Bake in a 350 oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)

Ingredients you will need

Wrap