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To prepare crust, grind sunflower seeds into meal in blender with short bursts on high speed. In small bowl, combine sunflower seed meal and wheat germ. Add oil and honey. Stir with fork until combined. Press into lightly oiled 9" springform pan, covering bottom and halfway up sides.
For filling, remove any lumps from ricotta and cottage cheese by mashing them with wooden spoon against sides of large mixing bowl. Cottage cheese can also be pressed through a sieve for smoothness.
Beat eggs and additional egg whites together in medium bowl until light. Add to cheese mixture along with honey, vanilla extract, almonds, lemon rind, and flour. Stir together until combined. For a light textured cheese cake, beat mixture 5-10 minutes on high speed with electric mixer.
Pour cheese mixture into prepared crust. Place pan in 350˚ F preheated oven for 45-60 minutes. At end of that time, turn off heat; let cheesecake cool in oven with door ajar for about 1 hour. Remove from oven and allow to cool to room temperature before chilling. Chill at least 6 hours before serving. |
