Instructions: Make the crust:
In a mixing bowl, combine the graham crackers, sugar, cinnamon, nutmeg, ginger, canola oil and apple juice concentrate and toss with a fork until the mixture holds together. Press evenly into a 10-inch springform pan. Refrigerate.

Preheat the oven to 325 degrees F.

Make the filling:
In a food processor fitted with the metal blade, blend the cottage cheese until smooth. Add the cream cheese a little at a time and blend until smooth. Gradually add the sugar, mixing well, after each addition. Add the egg whites, one at a time, beating until mixed. Add the cornstarch, flour, lemon juice and vanilla and blend. Add the sour cream and lemon zest and blend until smooth. Wrap the bottom of the pan in foil to come halfway up the sides. Transfer to the prepared springform pan.

Place the pan in a larger pan. Add enough hot water to come halfway up the foil but not over its edges and bake for about one hour, or until firm around the edges.

Turn off the oven and let the cheesecake stand in the oven for 2 hours. Remove and let cool completely on a wire rack. Release the sides of the pan and chill the cheesecake until ready to serve.

Note: Some food processor bowls may not hold the entire mixture. If this is the case, pour half the batter into a bowl while you complete mixing the rest of the ingredients. combine all the batter in the bowl and stir vigorously with a spatula to blend. Transfer to the springform pan.

Yield: 24 servings

Fresh Start: Lowfat Food & Menus Day to Day,Julee Rosso

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