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Golden Ricotta Cheesecake


1 can (29 oz.) Cling peach halves
3/4 cup sugar
2 envelopes unflavored gelatin
3 eggs, separated
1/4 tsp. salt
1 1/2 cup nonfat or low-fat milk
3 cup (24 oz.) Ricotta cheese
3 tablespoon lemon juice
2 tsp. grated orange peel
1/2 tsp. grated lemon peel
1 tsp. vanilla gingersnaps

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




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