Ricotta Cheesecake With Ginger

Course : Cheesecakes
Serves: 12
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1 cup grape nuts cereal
2 tablespoons oil or melted butter
1 tablespoons apple juice
3/4 cup apple juice
2 tablespoons agar flakes
1 cup low-fat ricotta cheese
2/3 cup plain nonfat yogurt
1 dash ground ginger
1/4 teaspoon ground nutmeg
1/2 cup sliced strawberries

Preparation / 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.


Nutritional Information:

17 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 3g Carbohydrate; trace Cholesterol; 10mg Sodium

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