| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dupree, Dessert |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Graham crackers; (5 1/2-ounce) |
| 3 |
tb |
Butter |
| 2 |
tb |
Packed dark brown sugar |
| 1 1/2 |
ts |
Ground ginger |
| 2 |
|
15 ounce con part-skim ricotta cheese |
| 3 |
|
Eggs |
| 1 |
|
Egg white |
| 1 |
c |
Buttermilk |
| 1/2 |
c |
Granulated sugar |
| 1 |
tb |
Vanilla extract |
| 1 |
|
Orange peel; grated, no white |
| 2 |
tb |
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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