Low-Cal Ricotta Cheesecake
1 package graham crackers -- (5 1/2-ounce) 3 tablespoons butter 2 tablespoons packed dark brown sugar 1 1/2 teaspoons ground ginger 2 15 ounce con part-skim ricotta cheese 3 eggs
Ingredients
- 1packagegraham crackers -- (5 1/2-ounce)
- 3tablespoons butter
- 2tablespoons packed dark brown sugar
- 11/2 teaspoons ground ginger
- 215 ounce con part-skim ricotta cheese
- 3eggs
- 1egg white
- 1cupbuttermilk
Directions
- 1
1 package graham crackers -- (5 1/2-ounce) 3 tablespoons butter 2 tablespoons packed dark brown sugar 1 1/2 teaspoons ground ginger 2 15 oun
- 2
Grease a 9-inch springform pan or spray with nonstick spray
- 3
To make the crust, place the graham crackers, butter, brown sugar, and ginger in the bowl of a food processor and process until well combine
- 4
Press into the bottom of the springform pan
- 5
Place the pan in the oven and bake 5 to 8 minutes
- 6
Remove from the oven and set aside to cool
- 7
To make the filling, place the ricotta, eggs, egg white, buttermilk, sugar, vanilla, orange peel, and juice in the bowl of a food processor
- 8
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