Ricotta Cheesecake with Ginger and Kiwi

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

Yield:

Makes 10 servings

Recipe from

Nutritional 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

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 sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla
3 kiwi fruit (about 1/4 lb. each)

Preparation

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.

Note:

April 1997