Cheesecake ( low cal ricotta )
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Graham crackers -- (5 ounce) |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Packed dark brown sugar |
| 1½ | teaspoon | Ground ginger |
| 2 | 15 ounce con part-skim | |
| Ricotta cheese | ||
| 3 | Eggs | |
| 1 | Egg white | |
| 1 | cup | Buttermilk |
| ½ | cup | Granulated sugar |
| 1 | tablespoon | Vanilla extract |
| 1 | Orange peel -- grated, | |
| No white | ||
| 2 | tablespoons | Orange juice |
Directions
Preheat the oven to 375 degrees. Grease a 9-inch springform pan or spray with nonstick spray.
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combined. Press into the bottom of the springform pan. Place the pan in the oven and bake 5 to 8 minutes. Remove from the oven and set aside to cool. To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar,vanilla, orange peel, and juice in the bowl of a food processor or electric mixer and process or mix until smooth. Pour the mixture into the cooled crust, put on a baking sheet, place in the oven, and place a pan of water in the bottom of the oven. Bake 45 to 60 minutes, or until set.
Yield: 8-10 servings