Golden Ricotta Cheesecake

• 1 (29 ounce) can cling peach halves
• 34 cup sugar
• 2 envelopes gelatin, unflavored
• 3 eggs, separated
• 14 teaspoon salt
• 1 12 cups nonfat milk or 1 12 cups low-fat milk
• 3 cups ricotta cheese (24 oz.)
• 3 tablespoons lemon juice
• 2 teaspoons orange rind, grated
• 12 teaspoon lemon, rind of, grated
• 1 teaspoon vanilla gingersnaps

1. Drain peaches; set aside.
2. In top of double boiler, combine 1/4 cup of sugar and gelatin.
3. Add egg yolks and beat until light and frothy.
4. Add salt and milk.
5. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon.
6. Whirl Ricotta in a food processor or blender until smooth.
7. Stir into custard mixture with lemon juice, peel and vanilla.
8. In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar.
9. Fold custard into egg whites.
10. Pour into 9-inch spring-form pan.
11. Arrange peaches cut side down.
12. Cover and refrigerate at least 4 hours.
13. Unmold.
14. Crush gingersnaps and sprinkle on top of cake.

peach halves, sugar, gelatin, eggs, salt, nonfat milk, ricotta cheese, lemon juice, orange rind, lemon, vanilla gingersnaps

Taken from www.food.com/recipe/golden-ricotta-cheesecake-5119 (may not work)