Honey vanilla cheesecake

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== Ingredients ==
=== Filling ===
* 4 oz reduced-fat cream cheese
* 16 oz low-fat cottage cheese
* 1 cup fat-free ricotta cheese
* 2 tbsp cornstarch
* 1 cup honey
* 1 tbsp vanilla extract
* 1 cup fat-free egg substitute
* puréed raspberries, or strawberries, if desired
* sugar (as topping, if desired)
=== Gingersnap crust ===
* 32 old fashioned crisp gingersnap cookies - crushed
* 2 tbsp sugar
* 1 egg white
== Directions ==
# 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°F then reduce oven temperature to 250°F 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 moistened.
# Press mixture on bottom and up sides of 8- or 9-inch spring-form pan.
# Bake at 350°F for 10 to 12 minutes.
# Remove crust from oven.
# Reduce heat to 300°F.
# 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.
Category:Cheesecake Recipes
Category:Low calorie Recipes