FILLING
4 oz Reduced-fat cream cheese 1 c Fat-free egg substitute
16 oz Low-fat cottage cheese Pureed raspberries, or
1 c Fat-free ricotta cheese – strawberries, if desired
2 tb Cornstarch Sugar (as topping, if
1 c Honey – desired)
1 tb Vanilla extract 1 Gingersnap crust (below)
-GINGERSNAP CRUST-
32 Old Fashioned crisp 2 tb Sugar
– gingersnap cookies, 1 Egg white
– crushed
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.
Yields
16 servings