Categories: Desserts, Cakes, Low-cal 
      Yield: 10 servings 
  
      1 T  Graham Cracker Crumbs 
      1 c  Low Fat Cottage Cheese 
     16 oz Nufchatel Cheese* 
    2/3 c  Sugar 
      2 T  Unbleached All-purpose Flour 
      2 T  Skim Milk 
    1/4 c  Almond Extract 
  
  *  Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it 
     should be softened. 
  ~-------------------------------------------------------------------------- 
  Lightly grease bottom of 9-inch springform pan.  Sprinkle with crumbs. 
  Dust bottom; remove excess crumbs.  Put cottage cheese in blender container 
  Cover; process on high speed until smooth.  In large mixing bowl of 
  electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. 
  Mix at medium speed until well blended.  Add eggs, one at a time, mixing 
  well after each addition.  Blend in milk and extract; pour into pan.  Bake 
  at 325 degrees F., 45 to 50 minutes or until center is almost set.  (Center 
  of cheesecake appears to be soft, but firms upon cooling.)  Loosen cake 
  from rim of pan; cool before removing rim of pan.  Chill.  Top with fresh 
  slices of strawberries or blueberries, if desired. 
  VARIATION: 
  Prepare pan as directed; omit blender method.  Place cottage cheese in 
  large bowl of electric mixer; beat cottage cheese at high speed until 
  smooth.  Add neufchatel cheese, sugar, and flour, mixing at medium speed 
  until well blended.  Continue as directed.