Rustic Cottage Cheese Cheesecake

1 premade graham cracker crust 

2 8­ounce packages cream cheese, room temperature

1 14­ounce can (1 1/4 cups) sweetened condensed milk

1/4 cup fresh lemon juice

1  1/2 cups low fat cottage cheese

1 teaspoon vanilla extract

Using an electric mixer set at medium­ high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little bit  at a time, scraping the sides of the bowl when needed

Beat in the lemon juice and vanilla. Then fold in the cream cheese.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and chill.

NOTE: You can add fresh berries, whipped cream or anything you desire.

also:  it will be LUMPY .. that is okay, I promise… its the cottage cheese.

cheesecake

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