5 lg. cinnamon graham crackers
2 c. low-fat cottage cheese
4 eggs
1 tbsp. vanilla extract
Pinch of salt
1/4 c. granulated sugar
Sugar substitute equal to 1/4 c. sugar (optional)
1/4 tsp. grated lemon rind (optional)
Ground cinnamon

Break up the graham crackers into sections. Layer the bottom and sides of a non-stick 9 inch square or 9 x 5 inch loaf pan with the graham cracker sections, cinnamon side out, to form a shallow crust. If there's a little space between the crackers it won't matter; the filling will hold the cheesecake together.

Put the cheese, eggs, vanilla, salt, sugar and sugar substitute in your blender. Add the lemon rind, then cover the blender and whir on high speed until smooth and creamy. Scrape down the sides with a rubber spatula, then spoon the filling into the crust. Be careful not to knock over your graham cracker walls.

Sprinkle with cinnamon and bake in a preheated 275 degree oven for 1 hour. Turn off the oven and let the cheesecake cool, undisturbed, for 1 hour longer. Chill before serving. 9 servings.

Pineapple Danish Cheesecake: Combine 1 cup low-calorie crushed pineapple, including the juice, with a teaspoon cornstarch or arrowroot and simmer over low heat until thickened.