Lime Ginger Cheesecake
|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.