Ricotta Cheesecake With Ginger Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CRUNCHY CRUST
1 cup: Grape Nuts cereal,
2 tbsp: Oil or melted butter,
1 tbsp: Apple juice,
FILLING
3/4 cup: Apple juice,
2 tbsp: Agar flakes,
1 cup: Low-fat ricotta cheese,
2/3 cup: Plain nonfat yogurt,
1 pinch: Ground ginger,
1/4 tsp: Ground nutmeg,
1/2 cup: Sliced strawberries,
Directions:
TO MAKE CRUST: Preheat oven to 350 degrees F. 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.
Source from luhu.jp
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.
Source from luhu.jp