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Lemon-Cottage Cheese Cheesecake

photo by:kraft
The filling for this luscious lemony cheesecake is made in a blender or food processor, keeping the assembly time to a mere 20 minutes.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
12 servings
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What You Need

18
 NABISCO Zwiebacks, finely crushed (about 1-1/2 cups crumbs)
1-1/2
cups  sugar, divided
1
tsp.  ground cinnamon
1/4
cup  (1/2 stick) butter or margarine, melted
3
cups  BREAKSTONE'S or KNUDSEN Cottage Cheese
1/4
cup  flour
4
 eggs
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  half-and-half
1
tsp.  grated lemon zest
1
Tbsp.  lemon juice

Make It

PREHEAT oven to 325°F. Mix cracker crumbs, 1/2 cup of the sugar, the cinnamon and butter until well blended. Reserve 3/4 cup of the crumb mixture for topping. Press remaining crumb mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.

PLACE cottage cheese, remaining 1 cup sugar and the flour in blender or food processor container; cover. Blend until smooth. Add eggs, 1 at a time, blending well after each addition. Add remaining ingredients; cover. Blend well. Pour into crust; sprinkle with reserved crumb mixture.

BAKE 1 hour or until center is almost set. Run small knife or metal spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or until chilled. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent cheesecake later on in the day.
Special Extra
Garnish with fresh raspberries or raspberry preserves.
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