Fresh Lemon Cheesecake

Directions

1. 1
   Heat oven to 325 degrees F.
2. 2
   Sprinkle crumbs onto bottom of 9-inch springform pan.
3. 3
   Beat cottage cheese in large bowl with mixer until smooth.
4. 4
   Add cream cheese spread, yogurt, 2 Tbsp.
5. 5
   sugar substitute, corn starch and vanilla; beat until well blended.
6. 6
   Beat in 1 Tbsp.
7. 7
   each lemon zest and juice.
8. 8
   Add 1 whole egg and egg white, 1 at a time, mixing on low speed after each just until blended.
9. 9
   Pour over crumbs.
10. 10
    Bake 40 to 45 min.
11. 11
    or until centre is almost set.
12. 12
    Run knife around rim of pan to loosen cake; cool before removing rim.
13. 13
    Refrigerate cheesecake 4 hours.
14. 14
    Meanwhile, mix remaining zest, lemon juice, whole eggs and remaining sugar substitute in small saucepan; cook on medium-low heat 5 min.
15. 15
    or until heated through, whisking constantly.
16. 16
    Gradually add margarine, cooking after each addition until melted, stirring constantly.
17. 17
    Cook 1 min.
18. 18
    or until thickened.
19. 19
    Cool.
20. 20
    Refrigerate until ready to use.
21. 21
    Pour lemon curd over cheesecake just before serving.