Print Options:

Ricotta Cheesecake with Ginger and Kiwi

Makes 10 servings

Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.

Ricotta Cheesecake with Ginger and Kiwi

James Carrier
 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 nonfat yogurt cheese or 1 package (8 oz.) nonfat cream cheese
 1 cup sugar
 1 tablespoon grated lemon peel
 1 teaspoon vanilla
 3 kiwi fruit (about 1/4 lb. each)
Step 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

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

Step 3

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

Step 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

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 266Calories from Fat 17
% Daily Value *
Total Fat 5g8%

Saturated Fat 2.6g13%
Cholesterol 16mg6%
Sodium 170mg8%
Total Carbohydrate 47g16%

Dietary Fiber 1g4%
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.