Lindzie's Gingersnap Cheesecake (Reduced Fat)
Apr 07, 2013 12:25PM
1 package fat free cream cheese
1 package Neufchatel (1/3 less fat than cream cheese)
4 egg whites
1/4 cup molasses
2 Tsp fresh grated ginger (or pre-packed pureed)
1 Tsp pure vanilla extract
1 cup (approx 20) gingersnap cookies
1/2 cup almond meal/flour (or grind your own raw almonds)
2-3 Tbsp butter, softened or slightly melted
Heat oven to 325. Let cream cheese, Neufchatel, and egg whites come to room temp. In the meantime, add cookies to food processor and grind completely. Then, add almond flour and 2 tbsp butter, and combine thoroughly. Add additional butter if crust mixture is too dry and doesn't stick together well when pinched. Next, press into a spring form pan, only coming up the side about an inch or so (this cheesecake is shallow). Bake 15 minutes, then cool completely.
Now, place first three ingredients in a mixer and blend well at med/high speed, scraping sides once to make sure it is mixed through. Then, add remaining ingredients and mix together on medium speed until smooth. Pour into cooled crust and bake at 325 for 30-40 minutes. Do not remove from oven, but turn off heat and let cool with the oven door cracked about 30 more minutes (to avoid cracking). Cool completely in fridge or a very chilled location before serving. Glaze is optional for a topping inspiration!
Orange Ginger Glaze:
2 cups 100% orange juice
2 tbsp honey or agave nectar
1 tsp ground ginger
1 tsp cornstarch
*In a small saucepan, bring orange juice (reserve 1/4 cup aside), sweetener, and ginger up to a low boil. In a separate cup, mix remaining orange juice and cornstarch. Add it to the hot mixture, whisk together and less bubble softly for just another minute. Remove from heat and let cool before drizzling over cheesecake. Enjoy!