New York Cheesecake Crust: 2/3 cup all-purpose flour 3 tablespoons sugar 2 tablespoons chilled butter, cut into small pieces 1 tablespoon ice water Cooking spray Filling: 4 cups fat-free cottage cheese 2 cups sugar 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened 1/4 cup all-purpose flour 1/2 cup fat-free sour cream 1 tablespoon grated lemon rind 1 tablespoon vanilla extract 1/4 teaspoon salt 5 large eggs Preheat oven to 400. To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9 x 3-inch spring form pan coated with cooking spray. Bake at 400F for 10 minutes or until lightly browned; cool on a wire rack. Reduce oven temperature to 325F. To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth. Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust. Bake at 325F for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Yield: 16 servings. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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