Light Lemony Berry Cheesecake

• Nonstick cooking spray
• 3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute)
• 2 cups (480 ml) light cottage cheese
• 1 (8-ounce/225-g) package light cream cheese
• 3 large eggs
• 3/4 cup (150 g) sugar, plus a little more for the berries
• 1 tablespoon grated lemon zest
• 1/4 cup (60 ml) fresh lemon juice
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Sliced strawberries, raspberries, and blackberries

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spray a 9-inch (23-cm) springform pan with cooking spray.
3. Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan.
4. Spray the crust with cooking spray.
5. The crust will not be very thick.
6. In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth.
7. Pour into the crust and bake for 40 minutes.
8. Let cool completely.
9. Chill in the refrigerator for at least 4 hours, or up to overnight.
10. Toss the berries with a pinch of sugar.
11. Serve the cheesecake cold, topping each slice with some of the berries.

nonstick cooking spray, graham cracker crumbs, cheese, light cream cheese, eggs, sugar, lemon zest, lemon juice, flour, vanilla, strawberries

Taken from www.foodnetwork.com/recipes/katie-lee/light-lemony-berry-cheesecake.html (may not work)