1 cup finely ground zwieback toast or graham cracker crumbs
1/4 cup melted butter or margarine
2 tablespoons sugar
Pinch ground cinnamon
1 cup (4 percent milk fat) cottage cheese
1 package (8 oz.) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 cup heavy or whipping cream
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
4 large eggs
1/2 cup sugar
6 tablespoons water
2 cups fresh or frozen cranberries, divided
4 teaspoons cornstarch
1. Make Crust: Heat oven to 350 degree F. Lightly coat a 9-inch springform pan with vegetable cooking spray. Combine zwieback crumbs, butter, the 2 tablespoons sugar and the cinnamon in bowl until crumbs are evenly moistened. Press mixture into bottom of prepared pan. Bake 10 minutes. Cool on wire rack.
2. Make Filling: Reduce oven temperature to 325 degree F. Puree cottage cheese in food processor until smooth. Add cream cheese, the 1 cup sugar and the flour and process until smooth (scraping side of bowl with rubber spatula). Add cream, lemon peel and juice; process until smooth. Add eggs and pulse, just until blended.
3. Pour filling over crust. Bake 45 minutes. Turn off oven. Let cheesecake stand in oven 1 hour. (Do not open oven door.) Transfer cheesecake to wire rack. Cool in pan on a wire rack for 15 minutes. Loosen the crust from the sides of pan and cool 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover loosely and refrigerate overnight.
4. Make Topping: Bring the 1/2 cup sugar and the water to a boil in medium saucepan; reduce heat to medium-high and simmer until sugar is dissolved. Add 1 cup of the cranberries and simmer 5 minutes. Dissolve cornstarch with 2 tablespoons cold water in a cup; stir into cranberry mixture. Bring to a boil; reduce heat and simmer, stirring, 2 minutes. Stir in remaining 1 cup cranberries. Cool completely.
5. Remove springform pan ring and transfer cake to serving platter. Spoon Topping over top. Makes 10 servings.
Make-Ahead Tip: Prepare and bake cheesecake; cool. Remove springform pan ring. Wrap cake well and freeze up to 1 month. Thaw in refrigerator 4 hours. Make Topping as directed.
