Honey Vanilla Cheesecake
Submitted by siena99
Lighter honey vanilla cheesecake made with reduced-fat cream cheese, cottage cheese, and fat-free ricotta on a gingersnap crust. Sweetened with honey instead of sugar and baked with steam for a silky, crack-free top.
YIELD
16 servingsPREP
60 minCOOK
92 minREADY
3 hrsThis cheesecake proves you don’t need a full-fat filling to get a creamy, satisfying slice. A blend of reduced-fat cream cheese, low-fat cottage cheese, and fat-free ricotta gets processed until completely smooth, creating a lighter filling that still has body and richness.
Honey replaces refined sugar as the primary sweetener, giving the cheesecake a floral, rounded sweetness that white sugar can’t replicate. A full tablespoon of vanilla extract deepens that flavor into something that tastes almost like crème brûlée.
The gingersnap crust is a standout on its own. Crushed gingersnap cookies bound with egg white (no butter needed) press into the springform pan and bake until set. The warm spice of ginger plays off the honey-vanilla filling beautifully.
Steam baking is the technique that makes this work. A dish of warm water placed in the oven creates humidity that prevents the surface from cracking and drying out. The two-stage bake (20 minutes at higher heat, then 60 minutes lower) sets the edges while keeping the center jiggly and custard-like.
Pro Tips
- Blend the filling until absolutely smooth. Any cottage cheese curds left behind will show up as lumps in the finished cake.
- The center should be fluid but not sloshing when you turn off the oven. It sets completely during the one-hour oven cool and overnight chill.
- Don’t skip the overnight chill. A cheesecake sliced too early is grainy and wet. The full chill firms the texture and develops the flavor.
- Run a thin knife around the edge before releasing the springform to prevent tearing.
Variations
- Top with pureed strawberries or raspberries for a classic fruit finish.
- Swap the gingersnap crust for a graham cracker crust if you prefer a milder base.
- Add a tablespoon of lemon zest to the filling for a honey-lemon cheesecake twist.
Ingredients
Directions
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 puréed 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℉ (180℃) 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.
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