Golden Ricotta Cheesecake

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 1 (29 ounce) can cling peach halves
• ¾ cup sugar
• 2 envelopes gelatin , unflavored
• 3 eggs , separated
• ¼ teaspoon salt
• 1 ½ cups nonfat milk or 1 ½ cups low-fat milk
• 3 cups ricotta cheese (24 oz.)
• 3 tablespoons lemon juice
• 2 teaspoons orange rind , grated
• ½ teaspoon lemon, rind of , grated
• 1 teaspoon vanilla gingersnaps

Directions:

1. Drain peaches; set aside. In top of double boiler, combine 1/4 cup of sugar and gelatin.
2. Add egg yolks and beat until light and frothy.
3. Add salt and milk. Cook over simmering water until mixture forms a custard thick enough to eat with a spoon.
4. Whirl Ricotta in a food processor or blender until smooth.
5. Stir into custard mixture with lemon juice, peel and vanilla.
6. In large bowl beat egg whites until stiff peaks form using remaining 1/2 cup sugar.
7. Fold custard into egg whites.
8. Pour into 9-inch spring-form pan.
9. Arrange peaches cut side down.
10. Cover and refrigerate at least 4 hours.
11. Unmold.
12. Crush gingersnaps and sprinkle on top of cake.