Recipe - Ricotta Cheesecake With Ginger

CRUNCHY CRUST
1 cup Grape Nuts cereal
2 tablespoon Oil or melted butter
1 tablespoon Apple juice

FILLING
Three fourths cup Apple juice
2 tablespoon Agar flakes
1 cup Lowfat ricotta cheese
2/3 cup Plain nonfat yogurt
1 pn Ground ginger
One fourth teaspoon Ground nutmeg
One half cup 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
cut or sliced up strawberries.