My cheesecake

Crust: spray 9 inch springform with cooking spray and sprinkle 1/4 c. chopped nuts (gluten free) or graham cracker crumbs on the bottom only.

Process in food processor:

2 cups fat free cottage cheese

2 cups fat free ricotta cheese

16 oz. fat free cream cheese

1 1/2 cups egg beaters - they are pasteurized and safer to use (I use the empty cheese containers to measure)

1 1/2 cups Splenda (I use the empty cheese containers to measure)

2 to 3 tbsp. cornstarch

zest and juice from 1 lemon (or Real lemon)

Put it on a cookie sheet in the oven to keep the oven clean.  Bake at 270 degrees for 1 hour and 15 minutes.  Turn the oven off and cool it in the oven.  It will bake for an hour longer and then cool slower over another hour to get less cracks.   I wish there was a less timely way to bake a cheesecake but low heat and slow gives the best result (a pastry chef told me).  I can leave the house after I turn the oven off and go to the gym and run errands for a couple hours.  The ingredients are all pasteurized and salty so I don't worry about spoilage.  Cover and cool completely in the refrigerator.  Top with plain Greek yogurt (to cover any cracks and taste better).  It tastes best after a day or 2.  It lasts over a week in the refrigerator because of the salt.  If you can find dry curd cottage cheese it has less salt, but is hard to find and costs more.  I have never tried draining and rinsing the cottage cheese, but I may try that sometime.  By the way I have won awards and ribbons with this recipe and variations.  If you put the bottom of the spring form pan in upside down any excess liquid will run off and the bottom won't get soggy.  I get 12 servings...tons of calcium and low calorie 80 from the cheese, 15 from the eggs and 1 tsp. of graham crackers or chopped nuts.  Tri 

Fantastic. Will make that for sure.

Thanks so much for the recipe.  I know it had to be good since you eat it a lot.  I am going to give this one a try.