Lo-Cal Cheese Cake

• 12 ounces ricotta cheese low-fat
• 4 large eggs separated
• 3/4 cup fruit sugar
• 1 x lemon zest grated
• 3 each graham crackers/wafers finely crushed
• 12 ounces cottage cheese (low-fat 1%)
• 23 cup milk, skim, (non fat) powder non-instant
• 5 tablespoons lemon juice or to taste
• 2 teaspoons vanilla extract pure
• 1 x butter or oleo for pan

1. Put cheese in process with egg yolks and Fruit Sweet and blend.
2. Add milk, powder and process until smooth.
3. Add vanilla, lemon juice and peel to cheese mixture.
4. Blend until smooth.
5. Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed.
6. Butter the bottom and 1/2 way up the sides of a 9 inch springform pan.
7. Pour the graham cracker crumbs into the pan and shake until buttered area is coated.
8. Leave any extra on the bottom.
9. Pour cheese cake mixture into pan and bake at 350F (180C) with a pan of water in the oven to prevent drying.
10. Bake for 45 minutes or until inserted knife emerges clean.
11. Cool.

ricotta cheese, eggs, fruit sugar, lemon zest, graham crackers, cottage cheese, milk, lemon juice, vanilla, butter

Taken from recipeland.com/recipe/v/lo-cal-cheese-cake-43121 (may not work)