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

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 backing parchment or wax paper round and spray with nonstick cooking spray. In a food processor, puree the cottage and ricotta cheese until velvety smooth, at least 3 minutes. Add the neufchâtel cheese, eggs, sugar, vanilla, lemon juice, and salt; pulse just until completely smooth, about 30 seconds. Pour into the prepared pan. 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. 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.

Yield: 10 servings

Calories: 140
Fat: 5g
Fiber: 0g