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| 1 Packung | Graham crackers; (5 1/2-ounce) |
| 3 Esslöffel | butter |
| 2 Esslöffel | Packed dark brown sugar |
| 1 1/2 Teelöffel | ginger ground |
| 2 | 15 ounce con part-skim ricotta cheese |
| 3 | eggs |
| 1 | egg white |
| 1 Tasse | buttermilk |
| 1/2 Tasse | sugar granulated |
| 1 Esslöffel | vanilla extract |
| 1 | Orange peel; grated, no white |
| 2 Esslöffel | orange juice |
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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.
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