Honey vanilla cheesecake

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

 * 1) Cheesecake in a food processor or blender, blend until smooth cream cheese, cottage cheese, ricotta cheese, and cornstarch.
 * 2) Add honey and vanilla extract and blend again.
 * 3) Add egg substitute and blend until mixture is smooth.
 * 4) Pour into prepared crust (see below).
 * 5) 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.
 * 6) Turn off oven and allow cake to cool 1 hour in oven.
 * 7) Remove and cool to room temperature.
 * 8) Chill, covered, overnight before slicing.
 * 9) Serve topped with pureed strawberries or raspberries, adding bit a sugar, if desired.
 * 10) Makes 16 servings.

Gingersnap crust

 * 1) Combine thoroughly in food processor or blender gingersnap cookies and sugar.
 * 2) Add egg white, blending until mixture is moistened.
 * 3) Press mixture on bottom and up sides of 8- or 9-inch spring-form pan.
 * 4) Bake at 350°F for 10 to 12 minutes.
 * 5) Remove crust from oven.
 * 6) Reduce heat to 300°F.
 * 7) 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.