Low-Fat Cheesecake

16 oz low fat (2%) small curd cottage cheese
8 oz low fat cream cheese
3 eggs
pinch salt
1/2 c. sugar (Splenda would probably work too)
1 TB grated lemon peel
1/2 tsp vanilla extract
3/4 c. cookie crumbs

Drain the cottage cheese over a fine mesh strainer for about an hour or until the excess moisture is drained out.  Line an 8 inch cake pan with parchment paper and spray the paper with cooking spray.  Preheat the oven to 350 F.

Put the cottage cheese in a food processor or blender and blend for 2-3 minutes, until really smooth and creamy.  Add the salt, sugar, and cream cheese and blend until smooth.  Pour into a bowl and whisk in the eggs, vanilla, and lemon peel until just blended.  Pour into the cake pan, put that into a 9x11 pan with about 1 inch of hot water, and bake for about 35-40 minutes.  Take out of the oven, cool, and refrigerate overnight.

Unmold the cake, press cookie crumbs onto the bottom and around the sides, and serve.

You can also take out the lemon and add about 2 ounces melted chocolate for a chocolate cheesecake, that would probably also be good.

Thanks Kathy!