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Honey: Honey Vanilla Cheesecake

Source of Recipe

www.ichef.com


List of Ingredients

FILLING:
4 ounces cream cheese
16 ounces cottage cheese
1 cup ricotta cheese
2 tablespoons cornstarch
1 cup honey
1 tablespoon vanilla
1 cup egg substitute
pureed berries

GINGERSNAP CRUST:
32 gingersnap cookies, rushed
2 tablespoons sugar
1 egg white


Recipe

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 300ºF then reduce oven temperature to 250ºF 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 moistened. Press mixture on bottom and up sides of 8- or 9-inch springform pan. Bake at 350ºF for 10 to 12 minutes. Remove crust from oven. Reduce heat to 300ºF. 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.