---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey Vanilla Cheesecake
 Categories: Cakes, Pies, Cheese/eggs, Desserts, Low-cal
      Yield: 16 Servings
 
--------------------------FILLING--------------------------
      4 oz Reduced-fat cream cheese
     16 oz Low-fat cottage cheese
      1 c  Fat-free ricotta cheese
      2 tb Corn starch
      1 c  Honey
      1 tb Vanilla extract
      1 c  Fat-free egg substitute
           Pureed raspberries or
           - strawberries (optional)
           Sugar; for topping
           - (optional)
      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 corn starch. Add honey and
  vanilla extract and blend again. Add egg substitute and blend until
  mixture is smooth. Pour into prepared crust (see below). Bake for
  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.

  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" springform 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" warm water and
  place it at the back of the oven to provide steam for the
  cheesecake while it bakes.
 
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