This delicate tasting cheesecake is made with cream cheese, cottage cheese and sour cream. It has a lovely hint of citrus from lemon and lime rinds.
To save a lot of cleaning up I line the pie dish with tin foil, enough that it goes over the sides. With this you can also lift the cheesecake out of the dish, making it a lot easier to cut than when it's in the dish. This takes about 8 hours to set so I recommend making it in the morning.