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1
Preheat the oven to 350 degrees F.
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2
Coat an 8-inch springform pan with nonstick spray.
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3
Dust the sides with cereal.
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4
Wrap the pan tightly with heavy-duty aluminum foil.
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5
Put the cottage cheese in a mixing bowl and blend with an electric mixer until very smooth.
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6
Add cream cheeses and beat on medium speed until creamy.
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7
Add the Splenda, flour, cornstarch, and vanilla and beat on low speed until smooth.
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8
Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate.
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9
Use a spoon to stir in the sour cream.
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10
Pour the batter into the prepared pan and smooth the top.
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11
Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform.
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12
Bake until sides of cake appear firm and center jiggles slightly, about 45 minutes.
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13
Turn off the oven and let cheesecake cool with the oven door open for 30 minutes.
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14
Remove pan from water bath and finish cooling.
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15
Refrigerate for at least 6 hours.
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16
To serve the cake, release the sides of the springform pan and place the cake on a platter.
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17
Slice into wedges.
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18
Food Network kitchens liked this recipe with the addition of 1 teaspoon lemon extract and 1 teaspoon finely grated orange zest
