Light Lemon Berry Cheesecake

By á-49661

Ingredients

• Vegetable oil cooking spray
• 1/2 cup whole-wheat graham cracker crumbs
• 8 ounces (1 package) light cream cheese, cut into quarters
• 2 cups light cottage cheese
• 3 eggs
• 3/4 cup sugar
• 1/4 cup lemon juice
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup berries, such as raspberries, blueberries and sliced strawberries

Preparation

Step 1

Heat oven to 375°. Spritz an 8" round springform pan with cooking spray. Using the bottom of a measuring cup, gently press graham cracker crumbs into bottom and sides of pan to form a crust. Coat with cooking spray. In a blender, mix cream cheese, cottage cheese, eggs, sugar, lemon juice, flour, zest and vanilla extract until smooth, 45 seconds. Gently pour into pan. Bake until it looks set but has a slight jiggle, 40 minutes. Let cool in pan 20 minutes. Refrigerate at least 2 hours with a towel or oven mitt underneath. Serve topped with a sprinkling of berries.

Tip: Feel free to use frozen fruit if fresh is hard to find. Just sauce it up to make it sweet; heat in a small pan with 1 tbsp berry jam.