Side Pannel
Low-Cal Ricotta Cheesecake
Low-Cal Ricotta Cheesecake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1 pk Graham crackers; (5
- -1/2-ounce)
- 3 tb Butter
- 2 tb Packed dark brown sugar
- 1 1/2 ts Ground ginger
- 2 15 ounce con part-skim
- -ricotta cheese
- 3 Eggs
- 1 Egg white
- 1 c Buttermilk
- 1/2 c Granulated sugar
- 1 tb Vanilla extract
- 1 Orange peel; grated, no
- -white
- 2 tb 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
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
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