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Ricotta Cheesecake with Kiwi and Ginger


2 hr and 15 min (for 8 serves)

1 hr and 0 min (for 8 serves)



Craving for cheesecake? Why don't you try this recipe, it's low in fat because it calls for fat-free cream cheese, reduced-fat buter and ricotta cheese. The ginger in the crust and the fresh kiwi slices on top gives extra flavour in this mouthwatering low-fat, low-calorie dessert!


25 g
  Ginger Biscuits, crushed
0.25 teaspoon (0 g)
  Ginger, dried, ground
8 g
  Reduced Fat Butter
0.50 cup (130 g)
  Reduced Fat Ricotta Cheese
1.00 egg (30 g)
  Egg Whites
0.25 Juice of 1 lemon (12 g)
  Lemon Juice
25 g
  Splenda Sugar Blend
0.25 cup (60 g)
  Fat-Free Cream Cheese
1.00 tablespoon (6 g)
  Lemon Peel, grated
0.75 kiwifruit (59 g)
  Kiwi, Peeled, sliced


1. Preheat oven to 350 F (175 C).

2. Combine crushed ginger biscuits, ginger (dried) 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).

2. Bake in the oven for 10 minutes.

3. Meanwhile, in a mixer or food processor, combine ricotta cheese, egg whites, and lemon juice until very smooth.

4. In a bowl, mix cream cheese, Splenda and lemon peel. Add ricotta mixture and stir until well blended. Pour into hot or cool crust.

5. Bake in until center barely jiggles when cake is gently shaken, about 50 minutes.

6. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours. (If making ahead, wrap airtight when cool and chill up to 2 days.)

7. Remove pan rim. Place kiwi slices on top arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining lemon peel.

8. Cut cake into wedges.

9. Serve and enjoy!

Per Serve
820.7 kJ  (196.1 kcal)
15.5 g
Total Fat:
7.4 g
4.4 g
2.2 g
0.4 g
Total Carbs:
16.2 g
-Complex Carbs:
5.6 g
10.6 g
1.4 g
95.1 mL
0.0 g
42.4 mg
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