Ingredients
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)1/4 cup packed brown sugar1 teaspoon ground cinnamon2 tablespoons butter, meltedFILLING:2 cups 2% cottage cheese1 cup reduced-fat plain yogurt4 ounces reduced-fat cream cheese3/4 cup sugar1/2 cup egg substitute3 tablespoons cake flour2 tablespoons lemon juice1/2 teaspoon grated lemon zest1 teaspoon vanilla extract
Preparation
In a small bowl, combine the graham cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg substitute; beat on low speed just until blended. Stir in the flour, lemon juice, lemon zest and vanilla. Fold in cottage cheese mixture. Pour into crust.
Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
