Ricotta Cheesecake With Ginger And Kiwi Recipe

Name: Ricotta Cheesecake With Ginger And Kiwi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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).
2
Bake in a 350u00b0 oven until crust is slightly browner, 10 to 12 minutes.
3
Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.
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.
5
Bake in a 350u00b0 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.)
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.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Ricotta Cheesecake With Ginger And Kiwi 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.

That's it — enjoy your meal!

Ricotta Cheesecake With Ginger And Kiwi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions