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How To make Ricotta Cheesecake with Ginger
CRUNCHY CRUST:
1 c Grape Nuts cereal
2 tb Oil or melted butter
1 tb Apple juice
FILLING:
3/4 c Apple juice
2 tb Agar flakes
1 c Low-fat ricotta cheese
2/3 c Plain nonfat yogurt
1 pn Ground ginger
1/4 ts Ground nutmeg
1/2 c 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 sliced strawberries.
How To make Ricotta Cheesecake with Ginger's Videos
How To Make Raspberry And Ginger Cheesecake
Raspberry and Ginger Cheesecake Recipe. A wonderful, naughty but nice and refreshing cheesecake that is as easy to make as it is to eat! Devour our Raspberry and Ginger Cheesecake Recipe.
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Lemon Ginger Blackberry Cheesecake | Instant Pot | Kravings
This creamy Cheesecake starts off with a cracker and gingersnap base embedded with ginger crystals. Then a creamy cheesy batter is lightened with sour cream and eggs and enhanced with lemon rind, lemon juice and ginger juice. It's baked in the Instant Pot, cooled overnight and then served with a dollop of sour cream, black berries, berry coulis and some more crystallized ginger.
Ingredients
1/2 cup each Graham cracker & Ginger snap crumbs
1 tsp crystallized diced Ginger
1/4 cup melted Butter
450 gms softened cream Cheese
3/4 cup Sugar
3/4 cup Sour Cream
1 tsp Vanilla paste
2 tbsps all purpose Flour
1 tbsp Ginger juice
1 tbsp Lemon rind
Juice of 1/2 a Lemon
150 ml heavy whipping Cream
2 extra large Eggs at room temp
To decorate
Sweetened Sour cream
Blackberries
Blackberry coulis
Diced crystallized Ginger
Instructions
Mix the Graham crackers and Ginger snaps together and fold in the melted butter
Also add some of the crystallized ginger
Mix the softened cheese together with the sugar, sour cream, vanilla paste, flour, ginger juice, lemon rind, lemon juice and whipping cream
Add the eggs in one at a time
Scrape it into the cheesecake pan and cover(see video)
Add one cup of water to the instant pot and insert the cake in
Set the instant pot on pressure cook
Set to sealing mode and set the timer for 30 mins
Allow the pressure to naturally release
Chill the cheesecake for 4 hrs to overnight
To cut dip your knife in hot water, dry and cut and wipe the knife in between for clean cuts
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The Perfect Pumpkin Cheesecake | Genevieve Ko | NYT Cooking
Fluffier than cheesecake or pumpkin pie, Genevieve Ko’s new recipe combines a silky cream cheese-pumpkin filling and a tangy sour cream topping with a graham cracker crust. The warmth of ginger, ground and candied, ties together the other warming spices: cinnamon, cardamom and turmeric for flavors reminiscent of — and as soothing as — turmeric tea and chai.
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How to Make Ricotta Cheescake - Cara Di Falco - Cara's Cucina
Learn how to make this creamy Italian classic. My grandmother's ricotta cheesecake is a holiday must have! Now I'm sharing her recipe with you! The easiest cheesecake you'll ever make, it only requires a few ingredients. Whip it up for your holiday party or any time!
Recipe here:
No Bake Lemon recotta cheese Cake topped with Passion fruit is the dessert with an excellence taste
No Bake Lemon ricotta cheese cake moderate less than 30 minutes to prepare ,a delicious cake with a great flavored of lemon and passion fruit this is good to served with coffee and tea .
Guava Ricotta Cheesecake
Shena is back and she's showing us how to make a ricotta cheesecake that is the perfect level of sweetness—not too sweet, and not too rich. She tops it with an indulgent guava topping that is sure to change up your cheesecake game!
Get the recipe:
18 sugar graham crackers
1/2 cup melted butter (1 stick)
8 ounces cream cheese
1 (14-ounce) can condensed milk
15 ounces ricotta cheese
1 tablespoon vanilla
4 eggs
For the full recipe, click here:
For more with Shena, watch Shena's Sweet Spice: