Instructions
- Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
- Preheat oven to 350°F
To make the crust: - Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
- Gently press the crust into the lined pan. Set aside.
To make the cheesecake filling:
- In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
- Add the eggs one at a time and mix.
- Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
- Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
- Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
- Top with fresh berries if using (or topping of your choice) and cut into 12 slices.
Go to the next page to get the Amount Per Serving