SERVES 12
You can buy low-fat yogurt cheese (also called labne) or make your own with low-fat yogurt—allow at least 10 hours for the yogurt to drain. To make 1 cup yogurt cheese, line a fine-mesh strainer with 3 paper coffee filters or a double layer of cheesecloth. Spoon 2 cups of plain low-fat yogurt into the lined strainer, cover, and refrigerate for 10 to 12 hours (about 1 cup of liquid will have drained out of the yogurt to yield 1 cup yogurt cheese). Serve cake as is, or with Strawberry Topping.
CRUST |
|
9 |
whole graham crackers, broken into 1-inch pieces |
4 |
tablespoons (½ stick) unsalted butter, melted |
1 |
tablespoon sugar |
FILLING |
|
1 |
pound 1 percent cottage cheese |
1 |
pound light cream cheese, cut into chunks and softened |
8 |
ounces (1 cup) low-fat yogurt cheese (see note) |
1½ |
cups (10½ ounces) sugar |
1 |
tablespoon vanilla extract |
1 |
teaspoon grated zest from 1 lemon |
¼ |
teaspoon table salt |
3 |
large eggs, at room temperature |
1. FOR THE CRUST: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham cracker pieces in a food processor to fine, even crumbs, about 30 seconds. Mix the cracker crumbs, melted butter, and sugar together, then pour into a 9-inch springform pan. Press the crumbs firmly into an even layer using the bottom of a measuring cup. Bake the crust until fragrant, 10 to 15 minutes. Cool on a wire rack, about 30 minutes.
2. FOR THE FILLING: Meanwhile, increase the oven temperature to 500 degrees. 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.
3. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the bowl as needed. Dollop the cream cheese and yogurt cheese into the food processor and continue to process until smooth, 1 to 2 minutes, scraping down the bowl as needed. Add the sugar, vanilla, lemon zest, and salt and continue to process until smooth, about 1 minute. With the processor running, add the eggs one at a time and continue to process until smooth.
4. Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil spray. Set the pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust and bake for 10 minutes.
5. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the center of the cheesecake registers 150 degrees on an instant-read thermometer, about 1½ hours.
6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Cool 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, about 3 hours.
7. To unmold the cheesecake, wrap a wet, hot kitchen towel around the springform pan and let stand for 1 minute. Remove the sides of the pan. Blot any excess moisture from the top of the cheesecake with paper towels and slide onto a cake platter. Let the cheesecake stand at room temperature for about 30 minutes before slicing.