Ginger-Kiwi Cheesecake Recipe

Name: Ginger-Kiwi Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup gingersnap crumbs; 1/2 cup minced crystallized ginger; 2 tablespoons melted butter; 1 2/3 cups low-fat ricotta cheese; 4 large egg whites; 2 tablespoons fresh lemon juice; long thin strips of lemon, zest of, candied (optional); 1 cup yogurt cheese (see my recipe for yogurt cheese) or (8 ounce) package fat-free cream cheese; 1 cup sugar; 1 tablespoon grated lemon, rind of; 1 teaspoon pure vanilla extract; 3 kiwi, peeled

Servings: persons

2/3 cup gingersnap crumbs
1/2 cup minced crystallized ginger
2 tablespoons melted butter
1 2/3 cups low-fat ricotta cheese
4 large egg whites
2 tablespoons fresh lemon juice
long thin strips of lemon, zest of, candied (optional)
1 cup yogurt cheese (see my recipe for yogurt cheese) or (8 ounce) package fat-free cream cheese
1 cup sugar
1 tablespoon grated lemon, rind of
1 teaspoon pure vanilla extract
3 kiwi, peeled

1
Preheat oven to 350 degrees.
2
In a medium bowl combine the cookie crumbs, 1/4 cup of the diced ginger and melted butter.
3
Pat evenly over the bottom of a 8 inch springform pan.
4
Bake for 10-12 minutes.
5
In a food processor or blender whirl ricotta cheese, egg whites and lemon juice until mixture is very smooth.
6
In a large bowl mix the yogurt cheese, sugar, grated lemon peel and vanilla.
7
Add ricotta mixture and stir until well blended (this will be thin).
8
Pour onto cooked crust.
9
Bake in the preheated oven for 55-60 minutes.
10
You want it cooked but the center barely jiggly.
11
Remove and cool on a wire rack for 15 minutes.
12
Run a sharp knife around the rim and place in the fridge until cooled.
13
Cover with plastic wrap and cool overnight.
14
Right before serving remove rim and arrange kiwi slices around the edge of cake.
15
Sprinkle with remaining ginger and candied lemon strips.
16
Serve.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup gingersnap crumbs, 1/2 cup minced crystallized ginger, 2 tablespoons melted butter, 1 2/3 cups low-fat ricotta cheese, and more.

Yes, Ginger-Kiwi Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger-Kiwi Cheesecake

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