Ricotta Cheesecake with Ginger and Kiwi

Ingredients

• 2 tablespoons butter melted
• 3 oz gingersnap cookie crumbs 
• 0.5 cup crystallized ginger minced
• 4 large egg whites 
• 3  kiwi fruit ()
• 2 tablespoons juice of lemon 
• 1 tablespoon lemon zest grated
• 1 cup nonfat yogurt cheese) nonfat cream cheese 
• 1  carton ricotta cheese low-fat
• 1 cup sugar 
• 1 teaspoon vanilla 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• blender
• cake form

Directions

1. 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).
2. Bake in a 350 oven until crust is slightly browner, 10 to 12 minutes.
3. Meanwhile, in a blender or food processor, whirl ricotta cheese, egg whites, and lemon juice until very smooth.
4. In a bowl, mix yogurt cheese, sugar, lemon peel, and vanilla.
5. Add ricotta mixture and stir until well blended (the mixture is thin).
6. Pour into hot or cool crust.
7. 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.)
8. Remove pan rim. Peel kiwi fruit and slice crosswise. Arrange fruit in a ring in overlapping slices on cake; sprinkle with remaining ginger.
9. Cut cake into wedges.