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. 
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  ~---- 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.