Ricotta Cheesecake with Ginger and Kiwi
James Carrier
Yields Makes 10 servings
Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.

How to Make It

Step 1
1

Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

Step 2
2

Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.

Step 3
3

Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.

Step 4
4

In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.

Step 5
5

Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)

Step 6
6

Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.

Ingredients

 2/3 cup (about 3 oz.) gingersnap cookie crumbs
 1/2 cup minced crystallized ginger
 2 tablespoons melted butter or margarine
 1 carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese
 4 large egg whites
 2 tablespoons lemon juice
 1 cup sugar
 1 tablespoon grated lemon peel
 1 teaspoon vanilla
 3 kiwi fruit (about 1/4 lb. each)

Directions

Step 1
1

Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

Step 2
2

Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.

Step 3
3

Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.

Step 4
4

In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.

Step 5
5

Bake in a 350° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)

Step 6
6

Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.

Ricotta Cheesecake with Ginger and Kiwi