I have made cheesecakes for years. You really need to wrap the springform pan in more than one piece of foil to pevent leakage. Also, all the ingredients must be blended thoroughly to prevent cake from having a lumpy texture. I too agree, that if using cottage cheese, it needs a low fat cream cheese and less ricotta. However, if using low fat instead of fat free cream cheese, it will up the points a bit. Was a okay cheesecake for a low cal receipt.