Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

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

  • 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.

  • 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.)

  • 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.

Nutrition Facts

266 calories; calories from fat 17%; protein 8g; fat 5g; saturated fat 2.6g; carbohydrates 47g; fiber 1g; sodium 170mg; cholesterol 16mg.
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