1/2 c. graham cracker crumbs
2 c. (1 percent) low fat cottage cheese
2 (8 oz.) pkgs. Neufchatel (light cream) cheese, room temperature
3/4 c. sugar
2 eggs
4 egg whites
2 tbsp. lemon juice
Grated peel of 1 lemon

Spray a 9 inch springform pan with a non stick cooking spray. Put the graham cracker crumbs into the bottom of the pan. Put cottage cheese into a food processor and process until smooth. Add the Neufchatel, sugar, eggs, egg whites, lemon juice and lemon peel. Process just until smooth. Pour into the prepared pan. Bake in a preheated 325 degree oven 1 hour. Turn off the oven and leave the cheesecake for 30 minutes. Cool on a rack. Refrigerate until chilled and set. NOTE: The cheesecake can be served plain or with fruit on top. Arrange blueberries, raspberries or sliced strawberries on top. Melt 2 tablespoons red currant jelly over low heat and spoon on top of the berries. Refrigerate to set.