Ricotta cheesecake with ginger
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]mw6\ 9wۜ&NMnuDBl`IP @R,Ǯq7`8yϟo^#ggߜwO=W_/)ڞ[g!ezyժD6^x(u;PX:dOx<,td~!K\$'ζ" yvD2Cu@$%Ygy^YT ,F: Di4Jy]NV̼$ kn{zxXTrh,D9CL[JZ2t^dE??ɗrG{RH\~* B>T)MXK,ƶ M R7()OikN\ "=6iӬDv]'>#ddsEvTk ]< ?y]Rlݺ̿ZtZVϙ@K>UHV .em{<XO 9)K-bi!Y0>_H)>":(PѪ nHtH{Xq *#6UͿ*|:{Z~k.FL@% w ZՈTLB)QY'yQ✺@)y n';Dpu3GLRI] W Swta:𥡳Sl܎~;>gp;!PyMٹ mv" G3iI{,fS"X_fjfvtrF< oe#8'*7(_L^#tWh{H1{C$` snWkf7C>I,7Naߧ( 8UM?{tC$]n;{1!/o%"k%W}#MvbY2`:i;N;'ȿד@Bzp> Mw c306 ͹3 )6l`( 4odЮfJpe@7̓^, *Șc]J:m|E&DL=@;E)(FƌHYGgh׮8J^14(-$6i`ZfF]D'Fzuf]7ϗ ! \@8qLA`tl4#Ϟiy̦ژh lԻ(՞ DR(zPxM2EHH-d5Uę`PV}Hԡ Ȗ1q1Tf|mDG\FƤ}d_ M> lBzٵ<i}T'k5ѶGQ~Fx׾'QL>L۰%|hdF@ $ (ぉdž]8̌Ez"jNxEkM@v/xo!I1cY.}Nc3]gu3fz,όг34a8 GLt;QF6"Ӆ,~/ѮKL,t i`guoԌ_OYb]Ķ&gm[ƣ͍2-0]00#m#1]Hryp)}_.6&lk3Fގk+"E0c0Й5!0A ֑.Mpm;0?1.Px 2҃L>bf l#0=nc0gL\BLGp97l`KҾz6҃(&Yt$L@-ߤ9ɬ&@ZUzԦ OM|GG)O0m.ݦ"hC _M3^[ -{"8oy1Ri${7 " -(2f,Cd&71  mx B s&62 6#,c/} 3olvL01!o7ݕm|i;T LI,pȤH_K’ͻ􇈰H̴m,SR)_#A4s8ιEL޿:56Z. }/~l[Yhu4rtXj=˘26/a:j]pOəXټ$V \e6&K3uz~c}K#k4T6 ;}Vw.Os= OmTPvL;~d֪ϺNe:ON^+:5^#v Tk'GGXjmgZ<"/-NgE&<`yZK;mFX$뎶nr=I*wLU(8尋
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.
]mw6\ 9wۜ&NMnuDBl`IP @R,Ǯq7`8yϟo^#ggߜwO=W_/)ڞ[g!ezyժD6^x(u;PX:dOx<,td~!K\$'ζ" yvD2Cu@$%Ygy^YT ,F: Di4Jy]NV̼$ kn{zxXTrh,D9CL[JZ2t^dE??ɗrG{RH\~* B>T)MXK,ƶ M R7()OikN\ "=6iӬDv]'>#ddsEvTk ]< ?y]Rlݺ̿ZtZVϙ@K>UHV .em{<XO 9)K-bi!Y0>_H)>":(PѪ nHtH{Xq *#6UͿ*|:{Z~k.FL@% w ZՈTLB)QY'yQ✺@)y n';Dpu3GLRI] W Swta:𥡳Sl܎~;>gp;!PyMٹ mv" G3iI{,fS"X_fjfvtrF< oe#8'*7(_L^#tWh{H1{C$` snWkf7C>I,7Naߧ( 8UM?{tC$]n;{1!/o%"k%W}#MvbY2`:i;N;'ȿד@Bzp> Mw c306 ͹3 )6l`( 4odЮfJpe@7̓^, *Șc]J:m|E&DL=@;E)(FƌHYGgh׮8J^14(-$6i`ZfF]D'Fzuf]7ϗ ! \@8qLA`tl4#Ϟiy̦ژh lԻ(՞ DR(zPxM2EHH-d5Uę`PV}Hԡ Ȗ1q1Tf|mDG\FƤ}d_ M> lBzٵ<i}T'k5ѶGQ~Fx׾'QL>L۰%|hdF@ $ (ぉdž]8̌Ez"jNxEkM@v/xo!I1cY.}Nc3]gu3fz,όг34a8 GLt;QF6"Ӆ,~/ѮKL,t i`guoԌ_OYb]Ķ&gm[ƣ͍2-0]00#m#1]Hryp)}_.6&lk3Fގk+"E0c0Й5!0A ֑.Mpm;0?1.Px 2҃L>bf l#0=nc0gL\BLGp97l`KҾz6҃(&Yt$L@-ߤ9ɬ&@ZUzԦ OM|GG)O0m.ݦ"hC _M3^[ -{"8oy1Ri${7 " -(2f,Cd&71  mx B s&62 6#,c/} 3olvL01!o7ݕm|i;T LI,pȤH_K’ͻ􇈰H̴m,SR)_#A4s8ιEL޿:56Z. }/~l[Yhu4rtXj=˘26/a:j]pOəXټ$V \e6&K3uz~c}K#k4T6 ;}Vw.Os= OmTPvL;~d֪ϺNe:ON^+:5^#v Tk'GGXjmgZ<"/-NgE&<`yZK;mFX$뎶nr=I*wLU(8尋



 
      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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