3/4 cup gingersnap cookies,crushed
3 Tbsp. quick-cooking oats
2 Tbsp. butter, melted
Pam vegetable spray
1 (16-oz.) container 1% low-fat cottage cheese
1 (8-oz.) package 1/3 less-fat cream cheese, softened
2/3 cup sugar
3 Tbsp. all-purpose flour
1 tsp. grated lemon rind (about one lemon)
2 eggs
1 large egg white
1 tsp. pure vanilla extract
2 cups raspberries
cinnamon sugar
Preheat oven to 350 degrees.
Place crushed gingersnaps, oats and butter in a food processor; process until blended. Press into bottom and 1 in. up the sides of a 7-in. spring-form pan coated with Pam. Bake at 350 degrees for 6 minutes. Remove from the oven. cool completely. Reduce the oven to 325 degrees. Combine cottage cheese ans creamed cheese in a food processor; process for 2 minutes or until smooth. Add sugar and nest 6 ingredients; process 1 minute or jest until
blended. Pour cheese mixture over the prepared crust.
Bake at 325 degrees for 1 hour or until center is almost set (center will be soft but firm when chilled). Turn the oven off; leave cheesecake in the oven 30 minutes. Remove cheesecake from the oven; gently run a knife around the edge of cheesecake to release sides of pan. cool to room temperature on a wire rack. Cover and chill for 8 hours.
Unmold the cheesecake onto a serving platter. Serve with raspberries sprinkled with cinnamon sugar