1 tb Graham Cracker Crumbs
1 c Low Fat Cottage Cheese
16 oz Nufchatel Cheese*
2/3 c Sugar
2 tb Unbleached All-purpose Flour
2 tb Skim Milk
1/4 c Almond Extract
3 Eggs
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese
and it
should be softened.
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs.
Dust bottom; remove excess crumbs. Put cottage cheese in blender
container Cover; process on high speed until smooth. In large mixing
bowl of electric mixer, combine cottage cheese, neufchatel cheese,
sugar and flour. Mix at medium speed until well blended. Add eggs,
one at a time, mixing well after each addition. Blend in milk and
extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or
until center is almost set. (Center of cheesecake appears to be soft,
but firms upon cooling.) Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Top with fresh slices of strawberries
or blueberries, if desired.
VARIATION:
Prepare pan as directed; omit blender method. Place cottage cheese in
large bowl of electric mixer; beat cottage cheese at high speed until
smooth. Add neufchatel cheese, sugar, and flour, mixing at medium
speed until well blended. Continue as directed.
