I made this for my family's Easter dessert. It turned out pretty well, I don't have a food processor so I tried to blend the cottage cheese in the blender and it didn't turn out as "silky" as I would have liked, and you could kinda tell in the finished product, but it still tasted pretty good. I followed the recipe almost exactly, I used regular cream cheese instead of low-fat however. I would defiantly make it again. And make sure you use the water bath. Mine didn't crack but I'm not sure if that was the reason or not! =)
Marmalade-Glazed Orange Cheesecake
Our Test Kitchen created this showpiece cheesecake to celebrate one of winter's brightest gifts: the orange. It is exceptionally rich and creamy-tasting, but lower in saturated fat than a traditional cheesecake. The secret is to replace most of the cream cheese with pureed cottage cheese. Be sure to let the food processor do its job and process the cottage cheese until it has a silky texture.