Candied Ginger Cheesecake.

Low fat version from Cooking Light.

• Ready In: 15 mins
• Serves: 8

Ingredients

•  vegetable oil cooking spray
• 12  gingersnap cookies, crushed
• 1 (24 ounce) carton 1% fat cottage cheese
• 16  ounces light cream cheese
• 1  cup sugar, divided
• 2  tablespoons brandy
• 2  eggs
• 2  tablespoons  chopped crystallized ginger
• 4  egg whites
• 1⁄8 teaspoon cream of tartar
•  gingerroot, strips (optional)

Directions

1. Coat the bottom of a 20-inch springform pan with cooking spray; sprinkle with crumbs and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, and gingerroot; process until smooth. pour into a large bowl; set aside.
2. 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 Tbsp at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
3. Pour into greased pan. Bake at 325 deg for 50 minutes or until almost set. Remove from oven and cool 15 minutes. Cover and chill at least 8 hours. Garnish with crystallized gingerroot strips if desired.