"Mexican" Cheesecake

This is Mom's recipe which she learned in Mexico. I love cheesecakes, preferably plain, and flans served with fresh fruit or fruit sauce. A rich New York cheesecake, with lots of cream cheese, eggs and sour cream, is only an occasional indulgence. This cake is flavourful and low fat as well. Mom bakes it in a graham cracker crust, but I just put it in a cheesecake pan with no crust.

1 1/2 cups dry curd cottage cheese (I buy this in a 500 gram package in the dairy section, so I really use 2 cups)
4 eggs
1 tin sweetened condensed milk
3 tbsp lemon juice

Mix all ingredients until smooth in a blender or with beaters.
Pour into a 8"-9" cheesecake pan or deep pie dish.

Bake at 350 F until set, about 40 -50 minutes.
Chill before serving.