Baked Ginger Cheesecake
Baked Ginger Cheesecake
Serves: Serves 12
Ingredients
- 90g wheatmeal biscuits crushed
- 30g canola margarine, melted
- 1kg fresh ricotta cheese
- 1 tablespoon ground ginger
- 1 cup SPLENDA® Low Calorie Sweetener Granular
- 4 eggs
- 1/4 cup of lemon juice
Method
Preheat oven to 160°C. Line a 22cm spring form tin with foil.
Crush biscuits in a food processor or place in a strong plastic bag and crush with a rolling pin. Melt margarine and stir into the biscuit crumbs. Press into the base of tin.
Combine ricotta, ginger, SPLENDA® Granular, eggs and lemon juice. Spoon over biscuit base and bake for 1 1/2 hours. Cool and serve.
Notes
This recipe, when compared with a traditional recipe has a 58% reduction in kilojoules, a 73% reduction in carbohydrate and a 89% reduction in sugars.
Tips
- Fresh ricotta is necessary for the creamy texture of this recipe.
- Ground ginger may be omitted for a plain baked cheesecake.
- Lemon juice is required for the acidity- this actually aids the setting of the cake.
- Any other left overs can be refrigerated for up to 1 week.
- This cake cannot be frozen.
Nutritional Information
Per serve
| Fat | 12 | g (sat fat 6g) |
| Carbohydrate | 9 | g |
| Energy | 662 | kj |
| Protein | 12 | g |
| Sodium | 238 | mg |
| Fibre | 1 | g |
| Sugars | 3 | g |
This site is published by McNeil Nutritionals, a division of Johnson & Johnson (New Zealand) Limited, which is solely responsible for its contents. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 29 March, 2012. © Johnson & Johnson (New Zealand) Limited 2012. All rights reserved. ® Registered Trademark McNeil Nutritionals LLC