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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. In a small bowl, stir together graham cracker crumbs and melted margarine (or butter). Press onto the bottom of an 8-inch springform pan. Set aside.
Cut up the cream cheese. Place the undrained cottage cheese and 1/4 cup milk in a food processor. Cover and process until smooth. Add cream cheese, 3/4 cup sugar, flour, 1 teaspoon vanilla and lemon zest. Cover; process until smooth. Add eggs (or egg product) and process just until combined. Do not overprocess. Pour the mixture into the crust. Place on a baking sheet.
Bake for 35 to 40 minutes or until set. Cool for 15 minutes. Using a narrow metal spatula, loosen the side of the cheesecake from the pan. Cool 30 minutes more, then remove the side of the pan. Cool completely. Cover and chill for at least 4 hours.
In a small bowl, combine sour cream and the remaining 2 teaspoons milk, 1 teaspoon sugar and 1/4 teaspoon vanilla. To serve, arrange berries on top of cheesecake; drizzle with the sour cream mixture.