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Lime Ginger Cheesecake

Lime ginger cheesecake is a spicey lemon cheesecake made with ricotta cheese. Prepared along with gelatin and yogurt, this creamy, dreamy cheesecake is lovely and full of flavor. Chilled to set, it can be served cold.
  Non-stick cooking spray 1
  Unsalted margarine 1 Tablespoon
  Zwieback toast/3 tablespoons fine dry bread crumbs 4 , crumbled fine
  Lightly packed light brown sugar 25 Teaspoon (1/2 Cup Plus 1 Teaspoon)
  Grated lime rind 1 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Lime juice 3 Tablespoon
  Unflavored gelatin 2 Tablespoon (2 Envelope)
  Part skim ricotta cheese 2 Cup (32 tbs)
  Low fat plain yogurt 1 Cup (16 tbs)
  Skim milk 1⁄2 Cup (8 tbs)
  Egg yolk 1 Large

Coat an 8 inch springform pan with the cooking spray and set aside.
In a small saucepan or skillet, melt the margarine over low heat.
Remove from the heat and mix in the zwieback crumbs, 1 teaspoon of the brown sugar, 1/2 teaspoon of the lime rind, and 1/4 teaspoon of the ginger.
Press the mixture evenly over the bottom of the springform pan and refrigerate while you prepare the filling.
Place the lime juice in a small heatproof glass measuring cup, sprinkle the gelatin on top, and let stand at room temperature until softened about 5 minutes.
In a small shallow saucepan, bring about 1 cup water to a simmer over moderately high heat.
Place the measuring cup in the gently bubbling water, adjust the heat to low, and stir until the gelatin dissolves completely about 4 minutes.
Remove from the heat and set aside.
In an electric blender or food processor, combine the ricotta cheese, yogurt, remaining 1/2 cup brown sugar, and the milk, and whirl until smooth about 1 minute.
Add the egg yolk, the remaining 1 teaspoon lime rind, and the remaining 3/4 teaspoon ginger, and whirl about 1 minute to blend.
Add the cooled gelatin mixture and whirl 15 seconds longer.
Gently pour the cheese mixture over the crust in the springform pan and refrigerate at least 5 hours or until set.

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