Title: Ricotta cheesecake with ginger
 Categories: Desserts, Low-fat, Vegetarian, Cheesecakes
      Yield: 12 Servings
 
MMMMM-----------------------CRUNCHY CRUST----------------------------
      1 c  Grape Nuts cereal
      2 tb Oil or melted butter
      1 tb Apple juice

MMMMM--------------------------FILLING-------------------------------
    3/4 c  Apple juice
      2 tb Agar flakes
      1 c  Low-fat ricotta cheese
    2/3 c  Plain nonfat yogurt
      1 pn Ground ginger
    1/4 ts Ground nutmeg
    1/2 c  Sliced strawberries
 
  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.