Yield: 8 to 10 servings

For the crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons (3/4 stick) unsalted butter, melted, plus more for the pan

For the cake:

1 (16-ounce) tub small-curd cottage cheese, drained for 1 hour in a fine-mesh strainer

1/4 cup vegetable oil

2 eggs

1/2 cup plus 5 tablespoons granulated sugar, divided

2 tablespoons dry milk powder

1/4 cup all-purpose flour

4 teaspoons cornstarch

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

2 tablespoons boiling water, plus more for water bath

2 tablespoons buttermilk

5 egg whites

1. Make the crust. In a medium bowl, stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Butter the inside of a 9-inch springform pan. Spread the crumb mixture evenly in the bottom of the pan, pushing it up the sides about 1 inch.

2. Wrap the bottom and sides of the pan in a sheet of wide, heavy-duty aluminum foil or a double layer of regular-weight foil. Put the pan in the refrigerator. Bring a kettle of water to a boil. Preheat the oven to 350 degrees.

3. Make the filling. Press on the cottage cheese with a wooden spoon, pressing as much liquid as possible through the strainer. Combine drained cheese, oil and whole eggs in a blender container. Pulse the blender on medium until the cheese mixture is smooth. Scrape the mixture into the bowl of a stand mixer fitted with a paddle.

4. In a small bowl, stir together 1/2 cup sugar, milk powder, flour, cornstarch and salt. Add the dry ingredients to the cheese mixture; beat on the lowest speed to combine. Scrape down the bowl.

5. With the mixer running on the lowest speed, add vanilla and lemon juice. Add boiling water in a slow stream, mixing until smooth. Still mixing, add buttermilk in a slow stream. When the mixture looks smooth again, stop and scrape the bowl, then give it one final mix. Scrape the mixture into a large mixing bowl and set aside.

6. Place the egg whites in a clean mixer bowl. Using the whisk attachment, beat the egg whites on medium-high speed just until the whisk begins to leave visible "tracks" in the foam and the whites no longer slosh around in the bowl. Reduce the speed to medium; in a slow stream, add the remaining 5 tablespoons sugar. Continue to beat until the whites are shiny and hold a stiff peak. Do not overbeat.

7. Scrape the egg whites onto the cheese mixture. Gently fold together until no visible streaks remain. Repeatedly scrape up from the bottom of the bowl so that all of the ingredients are thoroughly combined.

8. Scrape the batter into the prepared, foil-wrapped pan. Place a larger roasting pan on the middle oven rack. Place the springform pan into the roasting pan. Pour boiling water 1-inch deep into the roasting pan, forming a hot-water bath. Bake for about 1 hour, until cake is set and golden brown.

9. Remove the springform pan from the water. Remove the foil. To help prevent cracking, run a sharp knife around the very top edge of the cake. Cool the cake, in the pan, on a wire rack. When completely cool, run a small sharp knife around the inside of the pan before releasing the spring.

Per serving (based on 10): 355 calories; 17g fat; 7g saturated fat; 70mg cholesterol; 9g protein; 41g carbohydrate; 29g sugar; 0.5g fiber; 410mg sodium; 55mg calcium.