Ricotta cheesecake with ginger
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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.
Wms7E|($-q04B|'dIt54O'>Zmq&M7mB. 9'_ߢ.CCw L&TC\[=臁vZDUimDz^a+tP1lb&0"81ʡ1F E/`s~m) &N3QX5a׆X(4s30"p1F%McLAXAi~_B $b' xol.wkbd&)2&F\ASXySH`3g2rEpV @B)VQ: RY m 8?Zc&I*yḩr{D=ՆQSjO5~|;\{21KWO Εs)fgIDx;!#~t *c;\3~M}:27y[W<-~ 򡄺lEn&ޡ2)6/{ |դOc@eA7q7ք7#6]:BHed <}qnMxf +ZbUxׂ:/Nou&'KީwŇ%5'6Ҹ'f det35â*p1UwJMq*`| f)$pPkAM\9OC|[/OAƟL9yOеL {dV2>ܫ*TWԯ rYWby[pWYo^lMꕕiWnz egyV^YSܚK,zUgX3Vl7/pg{o/h9vvœBqs{_&]i5x7&>'ɗ,7U<*na>;Q[pnnn<%|Ԫ,p )ZF_FS&TCLE5.dy @%Lj_!A1Y`l95XwxK>W\>lf \S`"#]C0):R&`h1h\g/IK(g8ԶN@EDX\S:&4R Jl'.VC i {Y"6D|[|CfcBfU s`[ Aڣ4h~T ~bOlCveUvIZ"Ng9\玝.Sv-/J䆫bcv-"\n=CX_#ޛ=(̕]i2PpmzSTdcf9B E# 贊+aB?T:1U6 e\mԁ>1ڐLM5^-e7;z,o|X.thҤUOKkS



 
      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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