Ingredients
1 graham cracker crust (9 inches)3/4 cup 2% cottage cheese1 package (8 ounces) reduced-fat cream cheeseSugar substitute blend equivalent to 1 cup sugar1 teaspoon grated lemon zest2 tablespoons lemon juice1 teaspoon vanilla extract2 large egg whites, room temperature1 large egg, room temperature1/3 cup reduced-sugar strawberry preserves1/2 cup fresh blueberries
Preparation
Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan.
Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust.
Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries.
Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
