This cheesecake is dense, creamy, and satisfying. Serve it plain or with fresh berries. Be sure to process the cottage cheese for the full amount of time to ensure a silky-smooth texture.
Have all dairy ingredients cold. Grease one 8-inch springform pan. Place in a strainer set over a bowl:
1 pint 2% low-fat cottage cheese
Refrigerate for at least 30 minutes to drain excess moisture. Preheat the oven to 350┬░F. Scrape the drained cheese into a food processor and process, scraping the sides of the bowl and the blade as necessary, until the cheese feels perfectly smooth on your tongue, 2 to 3 minutes. (Leave in the processor.) Soften in the microwave on high for 30 seconds or in a bowl set in a skillet of barely simmering water:
8 ounces Neufchâtel cheese
Stir with a rubber spatula until creamy and smooth. Scrape the cheese into the processor bowl along with:
1 cup sugar
2 teaspoons vanilla
1 1/2 teaspoons strained fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
Pulse briefly 2 or 3 times. Scrape the sides of the bowl and the blade with a spatula and pulse again only if necessary to obtain a smooth batter; overprocessing will thin the batter. Scrape the batter into the pan and smooth the top. Set the pan on a length of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan. Set the baking dish in the oven and pour in enough boiling water to reach halfway up the sides of the cheesecake pan. Bake until the edges of the cake are puffed but the center still looks moist and jiggles when the pan is tapped, 40 to 45 minutes. Let cool completely in the pan on a rack before unmolding. Press:
1/4 cup graham cracker crumbs
against the sides of the cake. Cover and refrigerate for at least 12 hours, preferably 24 hours. Before serving, spread the top of the chilled cake with:
