Title: The New Cheesecake
Categories: Dessert Lowfat
Yield: 10 Servings

	2 c	cottage cheese, 2% fat
:		- small curd
	8 o	z light cream cheese
	3	eggs
	1 c	sugar
	1 t	b vanilla extract
1 1	/2 t	s lemon juice
1	/4 t	s salt
	4 t	b graham cracker crumbs

Position rack in the lower third of the oven and preheat to 350-degrees. Place a round of parchment paper on the bottom of the pan and spray the sides with cooking-spray. Put a kettle of water on to boil.

Process the cottage cheese in a food processor for 2 1/2-3 minutes, or until silkey smooth, scraping the sides and bottom of the bowl. Set aside.

In a small microwavable bowl, soften the cream cheese in microwave on high for about 30 seconds. Scrape into the processor. Add eggs, sugar, vanilla, lemon juice and salt. Pulse until incorporated and perfectly smooth. Do not over process. Pour into pan.

Slide oven rack part way out. Place the cheesecake pan in a baking dish and set on oven rack. Carefully pour boiling water around the cake pan to a depth of 1 inch. Slide the oven rack in gently to avoid sloshing water. Bake until the cheesecake has puffed and risen slightly and is just beginning to shrink away from the sides of the pan, about 40-45 minutes. Remove from the water bath and cool on a rack. When cool, cover and chill at least 12 hours, or up to two days.

To unmold, cover pan with tightly stretched plastic wrap. Place flat dish on top of plastic. Invert and rap gently until the cheesecake is released from pan. Remove pan and peel parchment paper from bottom of cheesecake. Place serving plate on the cake and carefully invert so the cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip knife in hot water and wipe between each cut.

NOTES : Equipment needed: 8-inch round pan with solid bottom, 2-inches deep. DO NOT USE A SPRINGFORM PAN!!!

Ovenproof baking dish or pan at least 2 inches deep and 2 inches wider than the cake pan.

For the smooth texture, you must use a food processor .

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