Lowcal Ricotta Cheesecake

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Title: Lowcal Ricotta Cheesecake
Categories: Cakes, Desserts, Dupree
Yield: 10 Servings

1 pk Graham crackers -- (5 ounce)
3 tb Butter
2 tb Packed dark brown sugar
1 1/2 ts Ground ginger
2 15 ounce con part-skim

: ricotta cheese 3 eggs 1 egg white 1 c buttermilk 1/2 c
granulated sugar 1 tb vanilla extract 1 orange peel -- grated, no
: white 2 tb orange juice

Preheat the oven to 375 degrees. Grease a 9-inch 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: 8-10 servings


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