--------------------------FILLING--------------------------
4 oz Reduced-fat cream cheese
16 oz Low-fat cottage cheese
1 c Fat-free ricotta cheese
2 tb Cornstarch
1 c Honey
1 tb Vanilla extract
1 c 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 tb Sugar
1 Egg white
CHEESECAKE
In a food processor or blender, blend until smooth
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 bit a sugar, if
desired. Makes 16 servings.
GINGERSNAP CRUST
Combine thoroughly in food processor or blender
gingersnap cookies and sugar. Add egg white, blending
until mixture is moisened. Press mixture on bottom
and up sides of 8- or 9-inch springform pan. Bake at
350 degrees for 10 to 12 minutes. Remove crust from
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.
