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Baked Ginger Cheesecake
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 lemon juice
- 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.
| Carbohydrate | g | 9 |
| Energy | kJ | 662 |
| Fat | g | 12 |
| Protein | g | 12 |
| Sodium | mg | 238 |
| Fibre | g | 1 |
| Saturated Fat | g | 6 |
| Sugars | g | 3 |
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.
RECIPE 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 can not be frozen.
