---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Pies, Cheese/eggs, Desserts, Low-cal
       Yield: 16 servings
       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
   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.
   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.