Ingredients Edit

Filling Edit

Gingersnap crust Edit

  • 32 old fashioned crisp gingersnap cookies - crushed
  • 2 tbsp sugar
  • 1 egg white

Directions Edit

  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 Edit

  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.

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