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How To make Ricotta Cheesecake with Ginger

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CRUNCHY CRUST:

1 c Grape Nuts cereal
2 tb Oil or melted butter
1 tb Apple juice

FILLING:

3/4 c Apple juice
2 tb Agar flakes
1 c Low-fat ricotta cheese
2/3 c Plain nonfat yogurt
1 pn Ground ginger
1/4 ts Ground nutmeg
1/2 c Sliced strawberries
TO MAKE CRUST: Preheat oven to 350 degrees F. Oil bottom and sides of a 9" springform pan. Place Grape Nuts in a blender and process until finely ground. Place crumbs in a small mixing bowl. Blend oil and one tablespoon apple juice into crumbs to moisten. Moisten fingers with water and pat crumb mixture into bottom of pan. Bake for 8 minutes, remove from oven and set aside to cool. TO MAKE FILLING: Bring apple juice to a boil and whisk in agar. Reduce heat and simmer until agar is dissolved, about 5 minutes. Remove from heat and set aside to cool for one minute. (If let sit too long, will solidfy.) Combine agar mixture, cheese, yogurt and ginger in a food processor and blend until very smooth. Pour into crust, sprinkle with nutmeg and chill for 2 hours or overnight. Serve cheesecake garnished with sliced strawberries.

How To make Ricotta Cheesecake with Ginger's Videos

Keto Thanksgiving Spiced Ricotta Cake Recipe

This cake is a MUST-HAVE for your Thanksgiving dessert table!

It’s soft, moist, and bursting with flavor – no one will ever guess it's Keto and gluten-free!

The flavors of cinnamon, ginger, and nutmeg are perfect for an end-of-autumn celebration.

The ricotta cheese makes it incredibly moist, so make sure not to omit it when you recreate this at home.

Top it off with low-carb toppings like sliced hazelnuts, or berries to bring this recipe to the next level!

What’s your fave Thanksgiving dessert? Let us know in the comments!

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Keto Thanksgiving Spiced Ricotta Cake Recipe

Ingredients

1 cup Almond flour
.25 cup Coconut flour
2 tsp Baking powder
.25 tsp Salt
100 g Butter
.5 cup Granulated erythritol
4 medium Raw eggs
1 cup Ricotta cheese
1 tsp Cinnamon
.5 tsp Ginger
.13 tsp Nutmeg
.5 cups Raw almonds

Instructions

1. Preheat your oven to 350F/180 C and line a springform pan with parchment paper. To a bowl, add the almond flour, coconut flour, baking powder, cinnamon, ground ginger, nutmeg, and salt. Whisk to combine and set the bowl aside.

2. To another bowl, add the softened butter, erythritol, and vanilla extract. Using a hand mixer, whisk until combined. Add 2 eggs and beat until light and fluffy.

3. Add the ricotta cheese and beat until combined. Add half of the dry mixture and beat. Then add the remaining eggs and beat again.

4. Add in the remaining dry mixture and fold until just combined. Transfer the batter to the lined pan. Spread it using an offset spatula. Spread the sliced almonds on top.

5. Bake for 45-50 minutes until an inserted toothpick comes out dry. Let it cool for 15 minutes. Remove the cake from the pan and transfer it to a serving plate.

6. Dust some powdered erythritol on top as garnish. Slice the cake into 8 slices. Serve warm or cold.

Lemon Ginger Blackberry Cheesecake | Instant Pot | Kravings

This creamy Cheesecake starts off with a cracker and gingersnap base embedded with ginger crystals. Then a creamy cheesy batter is lightened with sour cream and eggs and enhanced with lemon rind, lemon juice and ginger juice. It's baked in the Instant Pot, cooled overnight and then served with a dollop of sour cream, black berries, berry coulis and some more crystallized ginger.

Ingredients

1/2 cup each Graham cracker & Ginger snap crumbs
1 tsp crystallized diced Ginger
1/4 cup melted Butter
450 gms softened cream Cheese
3/4 cup Sugar
3/4 cup Sour Cream
1 tsp Vanilla paste
2 tbsps all purpose Flour
1 tbsp Ginger juice
1 tbsp Lemon rind
Juice of 1/2 a Lemon
150 ml heavy whipping Cream
2 extra large Eggs at room temp
To decorate
Sweetened Sour cream
Blackberries
Blackberry coulis
Diced crystallized Ginger

Instructions

Mix the Graham crackers and Ginger snaps together and fold in the melted butter
Also add some of the crystallized ginger
Mix the softened cheese together with the sugar, sour cream, vanilla paste, flour, ginger juice, lemon rind, lemon juice and whipping cream
Add the eggs in one at a time
Scrape it into the cheesecake pan and cover(see video)
Add one cup of water to the instant pot and insert the cake in
Set the instant pot on pressure cook
Set to sealing mode and set the timer for 30 mins
Allow the pressure to naturally release
Chill the cheesecake for 4 hrs to overnight
To cut dip your knife in hot water, dry and cut and wipe the knife in between for clean cuts


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