Ricotta cheesecake with ginger
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]ks۶\ m En\Inrt< JH!AJ~%Q8-"\}O~:S4I.N_#vcyr;xyor^|r2εn#5ٗN8R%28X$Дe遵.BX1υ8݀|YV汬=/ GITU0Y* NeFGv (k$IdV=xfiE0& =5"z%#gd-&4=GrR+s]qw/O+;(YDcrw;S!Bh?!#&K:=U 5wD=q^~PYȁ'kgg$vek+i8B-۠yni8$2|< xBIxiR}!)f:|[tqcd 4*IQ9+c4I s4#>l{9Ac=S]Z)N%䘳VpJ! $>1yPr DkH"\ɢU# }`#olG+3YJINYR^lzzSq2  ;*]ȕEaUs@( :/Q돣q;ߐOMHH@k枌U~_vyw䚝f/> 3Ea^F9NH,L/_~G'/OC<hޔEb~m{/gOy\~z1]#xE\F?4ߜؚhYNS.`ۿŜOQ7MBhJI'dtSS~%iHl&H[,%EXݵPm,n~|16_>59~gy?}.M kG`wJ2t?98q·% (ȾW+-߭!.ckzX @5=X-UHSjg VfO]̛{s,<,Ο7_t,*ZxKPy8yǖ""E3;ż$Y[2%$-{* >Qf!cy3 '7sD{ճe&ދY  hӍ˛է,$fZDs t`8L/ MiqRh/ \^mˤ:ܭ)%Nߝ=ŋh0ٸdS|Z@%X,qvJ$o>۩,oWL#"8Y8GA ]A юr F6M.hH -ՙ];gbH)³@ p&vE$&SZaLNĂpC"j5,sxzR ` 9mÒB:I+9e9f4]=4d ٳg{~B6 v#&(8{>YKUVR$8E⒳=h̅Lt;j%]']mβ]_bpʻ1"b8"ƈ9xR*\ep*`p"EI 4-VPa iإ)tMF@ QS3Π^\gJj ݝ%`Yx7dDk$& rGҺ:ǐl.P)ee!#txP>ʓ[(( X ťr.-pm!KCmQH(iesnU㖱ZQ\zb yXLe_>_+I%Y2ނq{1g]^<{ʥ S 0̔ Z:nuuxuopCs"ņ MEpq8 QE.Uj bgM}7ه:QLiTv1rW*D[ѥ_˷%}gg%"flDLRkmPʍE(۔ +f)K09#>6j\vi;̻&)PdY~,ZivgK-c;-5Q#MLL$vЊUHޙMCU Ra 6CÖ3|8,k}VI!_%U$T}{~ݍaa{viZL2sm؜ ~U$%w]9S g[;gaXhjڢAP$ĵs[0ՃULfX5ڒHWgg0zpk8Uٹ70vN@5x)._C @ :@ $H֑eׁ5R s"A$ d roeTVYX/OoY?:cb. )neU/ lEnk~;rpg \݋?liͦUzEHWL^.sܦ5p[F?0te@כ:&4tJ58_j@scrXǰQ)4o]׬fv*p@n4fAQ/sb߰q \0i b>KLP8O8$bF]|ؐt ʣљaĺrg:p>p6Ii׎)PFjz- tQ8ۑ&Z : ?l^Ӵ"]@MU&QD䢡ř*98ՙBŀDKc5b-\L=&ÐTuĦ1+@b1[AGzaD)δIɎXW#QG <:fM9D!ISkAi i0T':2l\ 2xq21OLc2^DX6LW@*ikі&"XG {qi<9MG:7@t(VQf4@qЁд4}#hꛆQ. !:oڤL heoo8Ip}T]!qi< ҘDcyFH4f,~U.t5z^YOkbZ-nu϶kF㘌L2M0-0Tn;%:$ #1-qi(m_> ): ձeoc^Mhb`.S3A:|۴]k6T04"Տ:FbF)Ti?_rWE4ӁͼUiRYu4CTxq2м2Չqo3SgZ׼%YuԁѴo@G _-_@t #0=d\K5p&e]T':`Fe IL t3p&' Ricotta cheesecake with ginger
  Ginger    Low Fat    Vegetarian    Cheesecakes  
Last updated 10/4/2011 8:20:18 PM. Recipe ID 52213. Report a problem with this recipe.
]ks۶\ m En\Inrt< JH!AJ~%Q8-"\}O~:S4I.N_#vcyr;xyor^|r2εn#5ٗN8R%28X$Дe遵.BX1υ8݀|YV汬=/ GITU0Y* NeFGv (k$IdV=xfiE0& =5"z%#gd-&4=GrR+s]qw/O+;(YDcrw;S!Bh?!#&K:=U 5wD=q^~PYȁ'kgg$vek+i8B-۠yni8$2|< xBIxiR}!)f:|[tqcd 4*IQ9+c4I s4#>l{9Ac=S]Z)N%䘳VpJ! $>1yPr DkH"\ɢU# }`#olG+3YJINYR^lzzSq2  ;*]ȕEaUs@( :/Q돣q;ߐOMHH@k枌U~_vyw䚝f/> 3Ea^F9NH,L/_~G'/OC<hޔEb~m{/gOy\~z1]#xE\F?4ߜؚhYNS.`ۿŜOQ7MBhJI'dtSS~%iHl&H[,%EXݵPm,n~|16_>59~gy?}.M kG`wJ2t?98q·% (ȾW+-߭!.ckzX @5=X-UHSjg VfO]̛{s,<,Ο7_t,*ZxKPy8yǖ""E3;ż$Y[2%$-{* >Qf!cy3 '7sD{ճe&ދY  hӍ˛է,$fZDs t`8L/ MiqRh/ \^mˤ:ܭ)%Nߝ=ŋh0ٸdS|Z@%X,qvJ$o>۩,oWL#"8Y8GA ]A юr F6M.hH -ՙ];gbH)³@ p&vE$&SZaLNĂpC"j5,sxzR ` 9mÒB:I+9e9f4]=4d ٳg{~B6 v#&(8{>YKUVR$8E⒳=h̅Lt;j%]']mβ]_bpʻ1"b8"ƈ9xR*\ep*`p"EI 4-VPa iإ)tMF@ QS3Π^\gJj ݝ%`Yx7dDk$& rGҺ:ǐl.P)ee!#txP>ʓ[(( X ťr.-pm!KCmQH(iesnU㖱ZQ\zb yXLe_>_+I%Y2ނq{1g]^<{ʥ S 0̔ Z:nuuxuopCs"ņ MEpq8 QE.Uj bgM}7ه:QLiTv1rW*D[ѥ_˷%}gg%"flDLRkmPʍE(۔ +f)K09#>6j\vi;̻&)PdY~,ZivgK-c;-5Q#MLL$vЊUHޙMCU Ra 6CÖ3|8,k}VI!_%U$T}{~ݍaa{viZL2sm؜ ~U$%w]9S g[;gaXhjڢAP$ĵs[0ՃULfX5ڒHWgg0zpk8Uٹ70vN@5x)._C @ :@ $H֑eׁ5R s"A$ d roeTVYX/OoY?:cb. )neU/ lEnk~;rpg \݋?liͦUzEHWL^.sܦ5p[F?0te@כ:&4tJ58_j@scrXǰQ)4o]׬fv*p@n4fAQ/sb߰q \0i b>KLP8O8$bF]|ؐt ʣљaĺrg:p>p6Ii׎)PFjz- tQ8ۑ&Z : ?l^Ӵ"]@MU&QD䢡ř*98ՙBŀDKc5b-\L=&ÐTuĦ1+@b1[AGzaD)δIɎXW#QG <:fM9D!ISkAi i0T':2l\ 2xq21OLc2^DX6LW@*ikі&"XG {qi<9MG:7@t(VQf4@qЁд4}#hꛆQ. !:oڤL heoo8Ip}T]!qi< ҘDcyFH4f,~U.t5z^YOkbZ-nu϶kF㘌L2M0-0Tn;%:$ #1-qi(m_> ): ձeoc^Mhb`.S3A:|۴]k6T04"Տ:FbF)Ti?_rWE4ӁͼUiRYu4CTxq2м2Չqo3SgZ׼%YuԁѴo@G _-_@t #0=d\K5p&e]T':`Fe IL t3p&'


 
      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.
 




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Recipe ID 52213 (Apr 03, 2005)

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