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Ricotta Cheesecake with Ginger and Kiwi

Yield Makes 10 servings
Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.

Ingredients

  • 2/3 cup (about 3 oz.) gingersnap cookie crumbs
  • 1/2 cup minced crystallized ginger
  • 2 tablespoons melted butter or margarine
  • 1 carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese
  • 4 large egg whites
  • 2 tablespoons lemon juice
  • 1 cup nonfat yogurt cheese or 1 package (8 oz.) nonfat cream cheese
  • 1 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 3 kiwi fruit (about 1/4 lb. each)

Nutrition Information

  • calories 266
  • caloriesfromfat 17 %
  • protein 8 g
  • fat 5 g
  • satfat 2.6 g
  • carbohydrate 47 g
  • fiber 1 g
  • sodium 170 mg
  • cholesterol 16 mg

How to Make It

  1. 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).

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

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

  4. In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.

  5. 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.)

  6. Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.