Ingredients Jump to Instructions ↓

  1. 1 T Graham cracker crumbs

  2. 1 c Low fat cottage cheese

  3. 16 oz Nufchatel cheese*

  4. 2/3 c Sugar

  5. 2 T Unbleached all-purpose flour

  6. 2 T Skim milk

  7. 1/4 c Almond extract

  8. 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

  9. 325 degrees F.,

  10. 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.


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