Nutritional Info

Nutrition Facts

Serving Size 1 (53g)

Calories 52
Calories from Fat 19 (38%)
Amount Per Serving %DIV
Total Fat 2.2g 3%
Saturated Fat 1.4g 7%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 9.4mg 3%
Sodium 129.3mg 6%
Potassium 55.9mg 1%
Total Carbohydrate 2.3g 1%
Dietary Fiber 0g 0%
Sugars 1.3g
Protein 4.7g 9%

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Recipe Description
This creamy cheesecake is perfect for a special occasion celebrating ginger lovers!
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  gingersnap crumbs
1 Teaspoon(t)  cornstarch
6 Ounce(oz)  reduced fat cream cheese, softened
6 Ounce(oz)  non fat cream cheese, softened
1 Cup(c)  low fat sour cream
1 Teaspoon(t)  ginger, ground
4   egg whites
4 Ounce(oz)  low fat sweetened condensed milk
1/2 Teaspoon(t)  vanilla extract
1 Tablespoon(T)  crystallized ginger, minced


Preheat the oven to 300° F and place the rack in the center of the oven. Coat an 8 or 9 inch spring form pan with non stick spray. Cut a circle of parchment paper to line the bottom and a collar for the sides and place them in the pan. Combine the crumbs and cornstarch and cover the bottom of the spring form pan with this mixture. Beat the cream cheeses, sour cream, ginger and egg whites until smooth. Beat in the milk on low speed until all is smooth. Stir in the vanilla. Pour into the prepared pan. Distribute the crystallized ginger across the top. Bake for 1 hour, until almost set. Turn off the oven, leave the door open, and let the cake rest for 1 hour. This will prevent the cheesecake from cracking. Remove from the oven, cool completely, and remove from the pan. Keep refrigerated. This cake stays fresh for several days.

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Ginger Cheesecake
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