Honey Vanilla Cheesecake Recipe

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Honey Vanilla Cheesecake Recipe

 



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Honey Vanilla Cheesecake

 

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
1 pureed raspberries, or strawberrie, s, if desired
1 sugar (as topping, if desired)
1 gingersnap crust (below)

GINGERSNAP CRUST

32 old fashioned crisp gingersnap coo, kies, crus
2 tbsp sugar
1 egg white



 

Preparation

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.

 

 

Servings: 16

 

 

 

 


 

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