Instructions

• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with cooking spray.
• Make the crust: place 6 sheets graham crackers (3.5 oz total), 2 tablespoons monk fruit sweetener (or granulated sugar), and 3 tablespoons cold whipped butter into a food processor. Pulse until the mixture is a coarse crumb and the butter is evenly distributed — continue until the crumbs hold together when pressed.
• Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if you like) of the prepared springform pan. Set pan aside.
• Make the filling: in a blender add 8 ounces cream cheese, 2 1/3 cups 2% cottage cheese, and 1 teaspoon lemon zest. Blend until very smooth.
• Add 2 large eggs to the blender one at a time, blending briefly after each egg until incorporated.
• Add 1/3 cup monk fruit (or sugar), 2 teaspoons all-purpose flour, and 1 tablespoon vanilla extract to the blender. Blend until the batter is smooth and uniform, scraping down the sides as needed.
• Pour the cheesecake batter into the prepared crust and smooth the top.
• Bake at 350°F for about 45 minutes, until the edges are set and the center is mostly set with a slight jiggle (a toothpick inserted near the center should come out mostly clean).
• Remove the cheesecake from the oven and let it cool on a wire rack to room temperature. Then refrigerate for at least 4 hours or up to overnight to fully set.
• Before serving, run a knife around the pan edge, release the springform, top with optional fruit if desired, and cut into 12 slices.