New York Cheesecake

• Crust:
• 1 cup graham cracker crumbs (about 7 cookie sheets)
• 3 tablespoons sugar
• 1 large egg white
• Cooking spray
• Filling:
• 1 ounce all-purpose flour (about 1/4 cup)
• 1/2 cup 1% low-fat cottage cheese
• 3 (8-ounce) blocks fat-free cream cheese, softened, divided
• 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1 3/4 cups sugar
• 1 1/2 teaspoons finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 3 large egg whites

1. Preheat oven to 350u0b0.
2. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended. Lightly coat hands with cooking spray. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 8 minutes; cool on a wire rack. Reduce oven temperature to 325u0b0.
3. To prepare filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth. Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325u0b0 for 65 minutes or until almost set (center will not be firm but will set as it chills). Turn oven off; cool cheesecake in closed oven 1 hour. Remove from oven; cool on a wire rack. Cover and chill 8 hours.

crust, graham cracker crumbs, sugar, egg white, cooking spray, filling, flour, cottage cheese, cream cheese, cream cheese, sugar, lemon rind, lemon juice, vanilla, eggs, egg whites

Taken from www.myrecipes.com/recipe/new-york-cheesecake-0 (may not work)