Light Lemonade Cheesecake
|Lemon rind||1⁄2 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Cottage cheese||2 2⁄3 Cup (42.67 tbs)|
Preheat oven to 325°.
Grease the bottom of a 7-inch cheesecake pan.
Place all ingredients in a blender or processor.
Blend until smooth.
Pour into pan.
Bake in a water bath at 325° for approximately 70 minutes, until center is set and toothpick comes out clean.
Remove from water bath and refrigerate overnight.
Before serving, remove cake from pan by cutting around edges and inverting onto flat pan.
Invert again onto a serving dish.
Serve with fresh fruit, such as peaches or crushed pineapple.