1 tb Graham Cracker Crumbs
16 oz Nufchatel Cheese*
2 tb Unbleached All-purpose Flour
1/4 c Almond Extract
1 c Low Fat Cottage Cheese
2/3 c Sugar
2 tb Skim Milk
* Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it
should be softened.
Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs.
Dust bottom; remove excess crumbs. Put cottage cheese in blender container
Cover; process on high speed until smooth. In large mixing bowl of
electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour.
Mix at medium speed until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in milk and extract; pour into pan. Bake
at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center
of cheesecake appears to be soft, but firms upon cooling.) Loosen cake
from rim of pan; cool before removing rim of pan. Chill. Top with fresh
slices of strawberries or blueberries, if desired.
VARIATION:
Prepare pan as directed; omit blender method. Place cottage cheese in
large bowl of electric mixer; beat cottage cheese at high speed until
smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed
until well blended. Continue as directed.
Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
Cheese Cookbooks.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chscake.zip
Yields
10 Servings