|Vanilla wafer cookies||12|
|2% small curd cottage cheese||1 1⁄4 Cup (20 tbs)|
|Neufchatel cream cheese||8 Ounce (At Room Temperature, 1 Package)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Egg whites||3 Large|
|Grated lemon zest||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Pure vanilla extract||1 Teaspoon|
|Blueberry jam||1⁄4 Cup (4 tbs)|
1. Preheat oven to 300°. Line 12 muffin-pan cups (2 1/2 inches) with paper liners. Place one cookie in each cup.
2. In food processor, process cottage cheese until completely smooth, about 2 minutes. Remove cottage cheese to large bowl. In food processor, combine Neufchatel cream cheese, sugar, and flour, and process until smooth. Stir into pureed cottage cheese. Stir in egg whites, lemon zest, lemon juice, and vanilla, until well blended. Spoon mixture into muffin cups, dividing equally.
3. In small saucepan, gently warm blueberry jam. Spoon 1 teaspoon jam in center of each cheesecake, pushing down slightly into center. Draw table knife through jam to swirl.
4. Bake in 300° oven until cheesecakes are set but still slightly 20 to 25 minutes. Let cool completely in pan on wire rack. Cover loosely and refrigerate 4 hours or overnight. Use table knife to gently remove cheesecakes from pan.