INGREDIENTS

INSTRUCTIONS

Make the lemon curd: Combine the lemon zest, juice, and sugar in a
small saucepan and bring to a simmer. Meanwhile beat the egg until
light in a small bowl. Beat some of the hot lemon mixture into the
egg. Scrape the egg mixture back into the saucepan. Cook, stirring
constantly and reaching all over the bottom and sides of the pan,
until the mixture barely starts to simmer around the edges. Continue
to cook and stir for about 15 seconds. Pour through a strainer set
over a clean bowl. Stir in the vanilla. Cool to room temperature.  Make
the cheesecake batter: Position rack in lower third of oven and
preheat to 350 degrees. Place a round of parchment paper in the  bottom
of the cake pan. and spray sides of pan with vegetable oil  spray. Put
water kettle on to boil for baking procedure.  Process the cottage
cheese in a food processor for 2 1/2 3 minutes or  until silky smooth,
scraping the sides and bottom of the bowl once or  twice as necessary.
Set aside.  In a small microwave safe bowl, soften the Neufchatel
cheese in  microwave on high for about 30 seconds. Or, warm gently in
the top of  a double boiler. Stir until smooth. Scrape into the
processor. Add  the eggs, remaining sugar, vanilla, lemon juice, and
salt. Pulse  until incorporated and perfectly smooth. Do not over
process.  Scrape the batter into the prepared pan. Distribute slightly
rounded  tablespoons of lemon curd evenly over the cheesecake batter.
Using a  table knife or teaspoon, use circular strokes to marble the
batters  until nicely but not to completely mingled.  Slide oven rack
part way out. Place cheesecake pan in baking dish or  skillet and set
on oven rack. Carefully pour boiling water around the  pan to a depth
of about 1-inch. Slide oven rack in gently to avoid  sloshing. Bake
until cheesecake has puffed and risen slightly and is  just beginning
to shrink from the edges of the pan, about 4045  minutes. Remove
cheesecake from water bath and cool on a rack. When  completely cool,
cover and chill for at least 12 hours or up to 2  days before serving.
To unmold and serve: Cover the pan with tightly stretched plastic
wrap. Place a flat dish on top of plastic. Invert pan and dish and  rap
the pan gently until cheesecake is released from pan. Remove pan  and
peel parchment liner from bottom of cake. Place cake circle or  serving
plate on the cake and carefully invert so that cake is right  side up.
Remove plastic wrap. Press crumbs around sides of cake. Cut  with a
sharp thin knife. Dip the knife in hot water and wipe it dry  between
cuts. Yield: 10 to 12 servings  NUTRITIONAL DATA BASED ON 10 SERVINGS:
238 Calories; 8.3 grams fat (31  percent calories from fat); 11.2 grams
protein; 30.5 grams  carbohydrates; 106    milligrams cholesterol.
TIPS  The suave texture of this cheesecake relies on ultra smooth
cottage  continued in part 2

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