Crustless lite Traditional Cheesecake

• 2 cups part-skim ricotta cheese
• 2 cups cottage cheese
• 1 12 cups sugar
• 3 eggs
• 1 teaspoon lemon juice
• 12 teaspoon vanilla (and 1/4 tsp another extract if you like)
• 3 tablespoons cornstarch
• 3 tablespoons whole wheat flour (can sub all-purpose flour but wheat's for lite purposes)
• 2 tablespoons melted butter
• 2 tablespoons unsweetened applesauce
• 2 cups plain yogurt

1. Important note: DO NOT PREHEAT THE OVEN!
2. Blend the ricotta and cottage cheeses together, then mix in the sugar.
3. Beat in eggs one at a time.
4. Add the lemon juice, vanilla and/or other extracts, cornstarch, flour, butter, and applesauce and blend well until fully incorporated.
5. Fold in the yogurt.
6. Pour the mixture into a greased 10" pan.
7. Put the cake into the cold oven-- not preheated!
8. Turn the heat on to 325 and bake for 1 hour.
9. (If you use a convection oven like I do, you may have to adjust downward to 45-50 minutes.
10. ).
11. Turn the oven off after the cake appears to have set, and let t cool in there for 2 more hours.
12. Wrap in foil and refridgerate for at least 6-8 hours before eating.

ricotta cheese, cottage cheese, sugar, eggs, lemon juice, vanilla, cornstarch, whole wheat flour, butter, unsweetened applesauce, plain yogurt

Taken from www.food.com/recipe/crustless-lite-traditional-cheesecake-396096 (may not work)