Low-Cal Ricotta Cheesecake

1 package graham crackers -- (5 1/2-ounce)

3 tablespoons butter

2 tablespoons packed dark brown sugar

1 1/2 teaspoons ground ginger

2 15 ounce con part-skim ricotta cheese

3 eggs

1 egg white

1 cup buttermilk

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 orange peel -- grated, no white

2 tablespoons orange juice

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.