| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert, Dupree | 10 | Servings | |
INGREDIENTS
| 1 | Graham crackers, 5 | |
| 1/2-ounce | ||
| 3 | T | Butter |
| 2 | T | Packed dark brown sugar |
| 1 1/2 | t | Ground ginger |
| 2 | 15 ounce con part-skim | |
| ricotta cheese | ||
| 3 | Eggs | |
| 1 | Egg white | |
| 1 | c | Buttermilk |
| 1/2 | c | Granulated sugar |
| 1 | T | Vanilla extract |
| 1 | Orange peel, grated no | |
| white | ||
| 2 | T | Orange juice |
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 <phannema@wizard.ucr.edu>
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