Recipe - Low-Cal Ricotta Cheesecake

1 pack Graham crackers; (5
1/2ounce)
3 tablespoon Butter
2 tablespoon Packed dark brown sugar
1 One half teaspoon Ground ginger
2 15 ounce con partskim
ricotta cheese
3 Eggs
1 Egg white
1 cup Buttermilk
One half cup Granulated sugar
1 tablespoon Vanilla extract
1 Orange peel; grated, no
white
2 tablespoon Orange juice

Preheat the oven to 375 degrees. Grease a 9inch 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: 810 servings
Recipe By : Nathalie Dupree, TVFN

Posted to MCRecipe Digest V1 #239

Date: Wed, 9 Oct 1996 15:25:42 0700 (PDT)

From: patH phannema@wizard.ucr.edu