Light Ginger Cheesecake

1/2 cup gingersnap cookie crumbs -- (about 7 cookies)

1 teaspoon cornstarch

8 ounces reduced-fat cream cheese -- softened

8 ounces nonfat cream cheese -- softened

1 cup lowfat sour cream

1 teaspoon ground ginger

4 egg whites

14 ounces sweetened condensed milk

1/2 teaspoon vanilla extract

1 tablespoon crystallized ginger -- minced

Preheat oven to 300 degrees F. and place the rack in the center of the oven. Coat a 9-inch springform pan with nonstick spray. Cut a circle of parchment paper to line the bottom and a collar for the sides and place them in the pan.

Combine the crumbs and cornstarch and cover the bottom of the pan with this mixture.

Beat the cream cheeses, sour cream, ginger, and egg whites until smooth. Beat in the milk on low speed until all is smooth. Stir in the vanilla.

Pour into the prepared pan. Distribute the crystallized ginger across the top.

Bake for 1 hour, until almost set. Turn off the oven, leave the door open, and let the cake rest for 1 hour. This will prevent the cheesecake from cracking.

Remove from the oven, cool completely, and remove from pan. Keep refrigerated.

Yield: 12 servings.

AUTHOR: Marla