Crustless "lite" Traditional Cheesecake

the80srule's Note:

Cheesecake open to variations, I lightened it up a bit. It's lighter and fluffier than traditional cheesecake, and you don't have to feel as guilty indulging. :D I like to add 1/2 tsp vanilla for traditional flavor or 3/4 tsp of a different extract to give it another flavor, like pineapple or peppermint. NOTE: Prep time does not include cooling times.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 1.0 cheesec ...

• 2 cups part-skim ricotta cheese
• 2 cups cottage cheese
• 1 ½ cups sugar
• 3 eggs
• 1 teaspoon lemon juice
• ½ teaspoon vanilla (and 1/4 tsp another extract if you like)
• 3 tablespoons cornstarch
• 3 tablespoons whole wheat flour (can sub all-purpose flour but wheat's for lite purposes)
• 2 tablespoons melted butter
• 2 tablespoons unsweetened applesauce
• 2 cups plain yogurt

Directions:

1. Important note: DO NOT PREHEAT THE OVEN!
2. Blend the ricotta and cottage cheeses together, then mix in the sugar.
3. Beat in eggs one at a time.
4. Add the lemon juice, vanilla and/or other extracts, cornstarch, flour, butter, and applesauce and blend well until fully incorporated.
5. Fold in the yogurt.
6. Pour the mixture into a greased 10" pan.
7. Put the cake into the cold oven-- not preheated!
8. Turn the heat on to 325 and bake for 1 hour. (If you use a convection oven like I do, you may have to adjust downward to 45-50 minutes.).
9. Turn the oven off after the cake appears to have set, and let t cool in there for 2 more hours.
10. Wrap in foil and refridgerate for at least 6-8 hours before eating.