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Blackberry Cheese
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Lemon Cheesecake


      1 cup graham cracker crumbs
      1 1/4 cups sugar
      3 tablespoons melted margarine
      32 ounces 1% lowfat cottage cheese
      1 1/2 cups "Egg Beaters" 99% Real Egg Product
      1/4 cup skim milk
      1/4 cup all-purpose flour
      2 tablespoons lemon juice
      1 teaspoon fresh lemon peels
      4 to 6 slices lemons, for garnish


    Combine graham crackers crumbs, 1/4 cup sugar and margarine. Press on bottom and 1-inch up side of 9-inch springform pan; set aside. In blender or food processor, blend 1 container cottage cheese and 3/4 cup EGG BEATERS until smooth; pour into large bowl. Repeat with remaining cottage cheese and EGG BEATERS. With electric mixer at medium speed, beat cottage cheese mixture, remaining sugar, milk, flour, lemon juice and lemon peel for 3 minutes. Pour mixture into prepared crust. Bake at 350 degrees F. for 1 hour 15 minutes or until set. Turn oven off; cool cake in oven for 1 hour with door ajar. Remove from oven; cool completely. Chill at least 2 hours. Garnish with lemon slices, if desired.

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