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4 oz Reduced-fat cream cheese
16 oz Low-fat cottage cheese
1 c  Fat-free ricotta cheese
2 tb Cornstarch
1 c  Honey
1 tb Vanilla extract
1 c  Fat-free egg substitute
Pureed raspberries, or
- strawberries, if desired
Sugar (as topping, if
- desired)
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 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.