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 |
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