Grated zest of 1/2 lemon
1/3 cup strained lemon juice
5 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup sugar
2 cups (2 percent) low fat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator
8 ounces Neufchatel Cream Cheese
3 large eggs
1 tablespoon vanilla extract
1 1/2 teaspoon strained lemon juice
1/4 teaspoon salt
3 to 4 tablespoons graham cracker or Zwieback crumbs or crushed Chocolate Cookies or gingersnaps
8-inch round pan with a solid bottom (no spring form), at least 2 inches deep.
Oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep.
8-inch cardboard cake circle or pan bottom, optional
TIPS The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2 to 3 minutes of processing, no cheating. Once the Neufchatel Cheese has been added, pulse only enough to incorporate. over processing thins the batter. If you use nonfat cottage instead of low fat, the results will be not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it.