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Name: Low-Cal Ricotta Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 15-ounce can part-skim condensed milk; 2 tb Orange juice; 1 pk Graham crackers; 1 c Buttermilk; 1 Orange peel grated; 1 1/2 ts Ground ginger; 1/2 c Granulated sugar; 2 Packed tb dark brown sugar; 1 tb Vanilla extract; 3 tb Butter; 3 Eggs; 1 Egg white

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INGREDIENTS

2 15-ounce can part-skim condensed milk
2 tb Orange juice
1 pk Graham crackers
1 c Buttermilk
1 Orange peel ; grated
1 1/2 ts Ground ginger
1/2 c Granulated sugar
2 Packed tb dark brown sugar
1 tb Vanilla extract
3 tb Butter
3 Eggs
1 Egg white

INSTRUCTIONS

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 Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT) From: patH

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Low-Cal Ricotta Cheesecake

2 15-ounce can part-skim condensed milk
2 tb Orange juice
1 pk Graham crackers
1 c Buttermilk
1 Orange peel grated
1 1/2 ts Ground ginger
1/2 c Granulated sugar
2 Packed tb dark brown sugar
1 tb Vanilla extract
3 tb Butter
3 Eggs
1 Egg white

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  Recipe By     : Nathalie Dupree, TVFN    Posted to MC-Recipe Digest V1 #239    Date: Wed, 9 Oct 1996 15:25:42 -0700 (PDT)    From: patH <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (271g)
Recipe Makes: 10

Calories: 705
Calories from Fat: 221 (31%)

Amt Per Serving		% DV

	Total Fat 24.5g	33 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 2.8g
Cholesterol 366.3mg		113 %
Sodium 510.5mg		18 %
Potassium 629.4mg		17 %
Total Carbohydrate 100.9g		30 %
	Dietary Fiber 1g	4 %
	Sugars, other 99.9g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 705

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