Step 1

Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.

Step 2

Preheat oven to 350°F

Step 3

Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.

Step 4

Gently press the crust into the lined pan. Set aside.

Step 5

In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.

Step 6

Add the eggs one at a time and mix.

Step 7

Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.

Step 8

Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.

Step 9

Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.

Step 10

Top with fresh berries if using (or topping of your choice) and cut into 12 slices.