| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheese/eggs, Desserts, Low-cal, Pies |
16 |
Servings |
INGREDIENTS
| 4 |
oz |
Reduced-fat cream cheese |
| 16 |
oz |
Low-fat cottage cheese |
| 1 |
c |
Fat-free ricotta cheese |
| 2 |
T |
Cornstarch |
| 1 |
c |
Honey |
| 1 |
T |
Vanilla extract |
| 1 |
c |
Fat-free egg substitute |
|
|
Pureed raspberries, or |
|
|
strawberries if desired |
|
|
Sugar, as topping if |
|
|
desired |
| 1 |
|
Gingersnap crust, below |
| 32 |
|
Old Fashioned crisp |
|
|
gingersnap cookies |
|
|
crushed |
| 2 |
T |
Sugar |
| 1 |
|
Egg white |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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