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Ingredients
- 1/2 c. Graham Cracker Crumbs
- 16 ounce Cottage Cheese
- 16 ounce Cream Cheese -- softened
- 1 c. Sugar
- 4 x Large eggs
- 1 Tbsp. Lemon Juice
- 1 tsp Vanilla
- 1/4 c. Flour
- 2 c. Lowfat sour cream
Directions
- Sprinkle the crumbs over the bottom and up the sides of a greased 10 inch spring-form pan. In a blender or possibly food processor, puree cottage cheese; set aside. In a mixing bowl, beat cream cheese and sugar. Add in Large eggs, one at a time, beating well after each addition. Beat in lemon juice, vanilla, flour, lowfat sour cream and pureed cottage cheese. Pour into pan. Bake at 325 degrees F for 50-60 min. Turn off heat and let cheesecake stand in oven for 2 hrs. Don't open door. Cold. Chill overnight. Slice with a wet knife.
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