INGREDIENTS FOR THE LEMON CURD 1⁄2lemon, zest of, grated 1⁄3cup strained lemon juice

- 5tablespoons sugar 1large egg 1⁄2teaspoon vanilla extract

FOR THE CHEESECAKE 1cup sugar 2cups 2% low-fat small-curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator

- 8ounces neufchatel cheese 3large eggs 1tablespoon vanilla extract 1 1⁄2teaspoons strained lemon

DIRECTIONS 1. Make lemon curd: Heat lemon zest, juice, and sugar until simmering. Beat egg and mix with lemon mixture. Cook and stir until thickened. Strain, add vanilla, and cool.

2. Make cheesecake batter: Process cottage cheese until smooth. Soften Neufchatel cheese and mix with eggs, sugar, vanilla, lemon juice, and salt until smooth. 

3.  Pour batter into prepared pan. Add spoonfuls of lemon curd and swirl gently. Bake in a water bath until set.

4. Cool, then chill for at least 12 hours. 5. To serve, invert cheesecake onto a plate, remove plastic wrap, and garnish with crumbs.

6 Tips: Use a food processor for smooth cottage cheese. Don't over-process after adding Neufchatel. Nonfat cottage cheese won't yield the best texture.