---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Candied Ginger Cheesecake
  Categories: Cheesecakes
       Yield: 14 servings
  
            Vegetable cooking spray
      12    Gingersnap cookies; crushed
      24 oz Cottage cheese (1% low fat)
      16 oz Light process cream cheese
       1 c  Sugar
       2 tb Brandy
       2    Eggs
       2 tb Crystallized gingerroot;
            -chopped
       4    Egg whites
     1/8 ts Cream of tartar
            Crystallized gingerroot
            -strips
  
   Coat the bottom of a 10-inch springform pan with cooking
   spray. Sprinkle with the gingersnap crumbs, and set aside.
   Position knife blade in food processor bowl. Add the
   cottage cheese and cream cheese, and process until smooth.
   Add 3/4 cup sugar, brandy, whole eggs, chopped gingerroot
   and process until smooth. Pour into a large bowl and set
   aside.
   Beat egg whites (at room temperature) and cream of tartar
   at high speed of an electric mixer until foamy. Gradually
   add remaining 1/4 cup sugar, 1 tablespoon at a time,
   beating until stiff peaks form. Gently stir one-fourth of
   egg white mixture into cottage cheese mixture. Gently fold
   in remaining egg white mixture.
   Pour into prepared pan. Bake at 325F for 50 minutes or
   until almost set. Remove from oven, and cool 15 minutes.
   Cover and chill at least 8 hours. Garnish with gingerroot
   strips. Makes 14 servings.
   
   Calories per serving: 199 Fat grams per serving: 7.3
   Cholesterol per serving: 51
  
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