Dessert: Ricotta Cheesecake with Ginger and Kiwi Recipe | Myrecipes

Notes: Drain at least 3 cups nonfat yogurt to make 1 cup yogurt cheese, or use nonfat cream cheese instead.

This recipe includes superfoods such as:

Lemon

Health benefits of Ricotta Cheesecake with Ginger and Kiwi Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2/3 cup (about 3 oz.) gingersnap cookie crumbs
1/2 cup minced crystallized ginger
2 tablespoons melted butter or margarine
1 carton (15 oz.; 1 2/3 cups) low-fat ricotta cheese
4 large egg whites
2 tablespoons lemon juice
1 cup nonfat yogurt cheese or 1 package (8 oz.) nonfat cream cheese
1 cup sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla
3 kiwi fruit (about 1/4 lb. each)

Instructions

Combine crumbs, 1/4 cup ginger, and melted butter. Pat crumb mixture evenly over bottom of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).
Bake in a 350 ° oven until crust is slightly browner, 10 to 12 minutes.
Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.
In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla. Add ricotta mixture and stir until well blended (the mixture is thin). Pour into hot or cool crust.
Bake in a 350 ° oven until center barely jiggles when cake is gently shaken, 50 to 55 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)
Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger. Cut cake into wedges.