———————————-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.