Cottage Cheese Cheesecakes

Something about the soft caress of lemon in our cottage cheese got my in my mouth and whispered (yes you can hear whispers inside your head), "cheesecake me." So, we did, and now it's my favorite cheesecake of pretty much ever. I know, you're thinking it'll be lumpy. But no. The curds simply dissolve leaving a kind of velvet lightness. I prefer it plain but a topping of one or two luxardo cherries, with a bit of their syrup wouldn't be a bad thing if you happen to have a jar on hand.

subheading: FOR THE CRUST:

9 whole graham crackers

2 teaspoons sugar

4 tablespoons unsalted butter, melted

subheading: FOR THE FILLING:

1 ½ cups cottage cheese

¾ cup full-fat sour cream (cultured if you can find it)

½ cup sugar

1 teaspoon lemon zest

1 tablespoon lemon juice

1 whole egg

2 egg yolks

1 teaspoon vanilla extract

subheading: Specialized Hardware:

Food processor

6 8-ounce oven safe ramekins

Stand mixer

Instant-read thermometer

Directions at altonbrown.com

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