Serves: 10
Total Calories: 259

1 1/2 cups low-fat cottage cheese (1%)
1/2 cup part-skim ricotta cheese
8 ounces neufchâtel cheese, room temperature
3 eggs
1/2 cup sugar
1 tablespoon vanilla extract
2 teaspoons fresh lemon juice
1/4 teaspoon salt
4 2 1/2-inch-square reduced-fat graham crackers (1oz), finely crumbed

1. Position the oven rack in the lower third of the oven. Preheat the oven to 350°F. Line a 9-inch round baking pan with a baking parchment or wax paper round and spray with nonstick cooking spray.

2. In a food processor, puree the cottage and ricotta cheeses until velvety smooth, at least 3 minutes.

3. Add the neufchâtel cheese, eggs, sugar, vanilla, lemon juice, and salt pulse just until completely smooth, about 30 seconds. Pour into the prepared pan.

4. Pull the oven rack partly out. Place a large roasting pan on the rack add the filled cheesecake pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the cheesecake is just starting to pull away from the sides of the pan, 40-45 minutes. Cool completely on a rack, then cover with plastic and refrigerate at least 24 hours and up to 2 days.

5. To unmold the cheesecake, cover the pan with tightly stretched plastic wrap, then place a plate on top. Invert the pan and tap gently to release the cake remove the parchment. Place a cake plate on the cake and invert so that the cake is right-side-up. Press the graham cracker crumbs around the sides of the cake.

EXCHANGES
1 Carbohydrate
1 Lean Meat

NUTRITION FACTS
Calories 140
Calories from Fat 48
Total Fat 5g
Saturated Fat 3g
Cholesterol 77mg
Sodium 292mg
Carbohydrate 15g
Dietary Fiber 0g
Sugars 12g
Protein 9g

Nutritional Facts:

Serves: 10
Total Calories: 259
Calories from Fat: 70

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