Ricotta Cheesecake With Ginger And Kiwi

• 2/3 cup (about 3 oz.) gingersnap cookie crumbs
• 1/2 cup minced crystallized ginger
• 2 tablespoons melted butter or margarine
• 1 carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese
• 4 large egg whites
• 2 tablespoons lemon juice
• 1 cup sugar
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla
• 3 kiwi fruit (about 1/4 lb. each)

1. Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. Bake in a 350u0b0 oven until crust is slightly browner, 10 to 12 minutes.
3. Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.
4. In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.
5. Bake in a 350u0b0 oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)
6. Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.

cookie crumbs, ginger, butter, ricotta cheese, egg whites, lemon juice, sugar, vanilla, fruit

Taken from www.myrecipes.com/recipe/ricotta-cheesecake-with-ginger-kiwi (may not work)