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Honey Vanilla Cheesecake
Ingredients
DirectionsCHEESECAKE 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. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Recipe BiteGrandma's Biscuits & Gravyby Mark R. VogelOnce a year when I was a boy, my parents and I would visit my paternal grandparents at their farm in Virginia. Tucked away in the Blue Ridge Mountains in... Member ReviewBanana Chocolate Chip Muffins this is the all time best muffin recipe. i've been using it for years and everybody that tries one of my muffins fall in love with them to. my family asks for these muffins personally. |
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