Lemon-Berry Cheesecake

Prep Time: 26 Minutes

Cook Time: 86 Minutes

Ready In: 112 Minutes

Servings: 12

Ingredients:

1 cup crushed gingersnap cookies (about 19 cookies)

1/3 cup uncooked quick-cooking oats

2 tablespoons butter, melted

cooking spray

1 (24-ounce) carton 1% low-fat cottage cheese

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 cup sugar

1/3 cup all-purpose flour

1 tablespoon grated lemon rind (about 2 lemons)

1/4 cup fresh lemon juice (about 2 lemons)

3 large eggs

1 large egg white

1 teaspoon vanilla extract

2 cups raspberries

lemon cream sauce

Directions:

1. Preheat oven to 350°.
2. Place crushed gingersnaps, oats, and butter in a food processor; process until blended. Press on bottom and 1 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 6 minutes. Remove from oven and cool completely. Reduce oven temperature to 325°.
3. Combine cottage cheese and cream cheese in food processor; process 2 minutes or until smooth. Add sugar and next 6 ingredients; process 1 minute or just until blended. Pour cheese mixture over prepared crust.
4. Bake at 325° for 50 minutes or until center is almost set (center will be soft but will firm when chilled). Turn off oven; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill 8 hours.
5. Unmold cheesecake onto a serving platter. Serve with raspberries and Lemon Cream Sauce. YIELD: 12 servings (serving size: 1/12 of cheesecake, about 2 tablespoons raspberries, and about 1 tablespoon sauce).

By RecipeOfHealth.com