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Honey Vanilla Cheesecake
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FILLING:
4 oz reduced-fat cream cheese
16 oz Low-fat cottage cheese
1 cup fat-free ricotta cheese
2 tbl cornstarch
1 cup honey
1 tbl vanilla extract
1 cup fat-free egg substitute
Pureed raspberries, or strawberries, if desired
Sugar (as topping, if desired)
1 Gingersnap crust (below)
GINGERSNAP CRUST:
32 Old fashioned crisp gingersnap cookies, crushed
2 tbl sugar
1 egg white
CHEESECAKE:
In a food processor or blender, blend until smooth the cream cheese, cottage cheese, ricotta cheese, and cornstarch. Add honey and vanilla extract and blend again. Add egg substitute and blend until mixture is smooth. Pour into prepared crust (see below).
Bake 20 minutes at 300 degrees; then reduce oven temperature to 250 degrees and bake 60 minutes longer or until sides are set and center is fluid but not sloshing.Turn off oven and allow cake to cool 1 hour in oven. Remove and cool to room temperature. Chill, covered, overnight before slicing. Serve topped with pureed strawberries or raspberries, adding a bit of sugar, if desired. Makes 16 servings.
GINGERSNAP CRUST:
Combine thoroughly in a food processor or blender gingersnap cookies and sugar. Add egg white, blending until the mixture is moistened. Press the mixture onto the bottom and up the sides of an 8- or 9-inch springform pan. Bake at 350 degrees for 10 to 12 minutes. Remove crust from the oven. Reduce heat to 300 degrees. Fill an oven-proof dish with about 1 inch of warm water and place it at the back of the oven to provide steam for the cheesecake while it bakes.
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