Candied Ginger Cheesecake

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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