Ricotta cheesecake with ginger

 
                       RICOTTA CHEESECAKE WITH GINGER
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts                         Low-Fat
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUNCHY CRUST-----
    1       c            Grape Nuts cereal
    2       tb           Oil or melted butter
    1       tb           Apple juice
                         -----FILLING-----
      3/4   c            Apple juice
    2       tb           Agar flakes
    1       c            Low-fat ricotta cheese
      2/3   c            Plain nonfat yogurt
    1       pn           Ground ginger
      1/4   ts           Ground nutmeg
      1/2   c            Sliced strawberries
 
   TO MAKE CRUST: Preheat oven to 350 degrees F. Oil
   bottom and sides of a 9" springform pan.
   Place Grape Nuts in a blender and process until finely
   ground.  Place crumbs in a small mixing bowl.
   Blend oil and one tablespoon apple juice into crumbs
   to moisten. Moisten fingers with water and pat crumb
   mixture into bottom of pan. Bake for 8 minutes, remove
   from oven and set aside to cool. TO MAKE FILLING:
   Bring apple juice to a boil and whisk in agar.  Reduce
   heat and simmer until agar is dissolved, about 5
   minutes. Remove from heat and set
   aside to cool for one minute. (If let sit too long,
   will solidfy.) Combine agar mixture, cheese, yogurt
   and ginger in a food processor and blend until very
   smooth. Pour into crust, sprinkle with nutmeg and
   chill for 2 hours or overnight. Serve cheesecake
   garnished with sliced strawberries.
  
 
 
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