Ingredients
- Crust
- 9whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine even crumbs (about 1 1/4 cups)
- 4tablespoons unsalted butter (1/2 stick), melted
- 1tablespoon sugar
- Filling
- 1pound 1% cottage cheese
- 1pound light cream cheese, at room temperature
- 1 1/2cups sugar (10 1/2 ounces)
- 8ounces (1 cup) low-fat yogurt cheese (see note)
- 1/4teaspoon salt
- 1/2 - 1teaspoon grated zest from 1 lemon
- 1tablespoon vanilla extract
- 3 large eggs, at room temperature
- Vegetable cooking spray
- Fresh Strawberry Topping (optional)
Directions
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FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Cool on a wire rack. Increase the temperature to 500 degrees.
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FOR THE FILLING: Meanwhile, line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.
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Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl as needed. Add the cream cheese and yogurt cheese and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the eggs one at a time and continue to process until smooth.
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Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.
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Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1½ hours.
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Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool the cake at room temperature until barely warm, 2½ to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
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To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 1 minute. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes before slicing.