New York Cheesecake

Ingredients

• 2 tablespoons butter chilled cut into small pieces
• 5 large eggs 
• 4 cups nonfat cottage cheese fat-free
• 0.3 cup flour all-purpose
• 0.7 cup flour all-purpose
• 1 tablespoon water 
• 1 tablespoon lemon zest grated
• 0.3 teaspoon salt 
• 0.5 cup cream fat-free sour
• 2 cups sugar 
• 3 tablespoons sugar 
• 1 tablespoon vanilla extract 
• 16 ounce cream cheese softened

Equipment

• food processor
• bowl
• oven
• knife
• wire rack
• sieve
• blender
• springform pan
• measuring cup
• cheesecloth

Directions

1. Preheat oven to 40
2. To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife.
3. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined.
4. 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).
5. Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray.
6. Bake at 400 for 10 minutes or until lightly browned; cool on a wire rack.
7. Reduce oven temperature to 32
8. To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid.
9. Place cottage cheese in food processor; process until smooth.
10. 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.
11. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well.
12. Add cottage cheese, stirring until well blended.
13. Pour mixture into prepared crust.
14. Bake at 325 for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour.
15. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
16. Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan.
17. Bake at 300 for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.