Ingredients: |
Ingredients: Crust
9 whole graham crackers (5 ounces) (about 1¼ cups) - (1 pack of 160 Gram Schar Honeygrahams)
4 tbsp (46 grams) butter, melted
1 tbsp sugar
Filling
1-lb 1 percent cottage cheese (500 grams)
8-oz (1 cup) lowfat yogurt cheese (or Greek-style yogurt) - made from 500 grams of yogurt
1-lb (2 x 250 grams) light cream cheese, room temperature
1 1/2 cups sugar
1 tbsp vanilla extract
½ - 1 tsp lemon zest
1/4 tsp salt
3 large eggs, room temperature
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Directions: |
Directions:Making Yogurt Cheese - line a fine-mesh strainer, set over a deep container with 3 paper coffee filters or a double layer of cheesecloth. Spoon 2 cups (500 grams) plain yogurt into the lined strainer, cover and refrigerate for 10-12 hours. Transfer the yogurt cheese to a covered container and refrigerate - it will keep for about one week.
In a fine-mesh strainer, spoon the cottage cheese into the bowl (and Greek yogurt, if using instead of yogurt cheese) and let drain for 30 minutes or longer.
For the crust: Adjust an oven rack to the middle position and heat the oven to 325℉. Process the graham crackers in a food processor to fine, even crumbs, about 30 seconds. Add in melted butter and sugar and pulse or stir to combine, then pour crumbs into a 9-inch springform pan and press into an even layer using the flat bottom of a measuring cup or glass. Bake the crust until fragrant (and browned around the edges), 10 to 15 minutes. Let cool on a wire rack for 30 minutes.
For the filling: While the crust cools, increase the oven temperature to 500℉.
Process the drained cottage cheese in a food processor until very smooth and no visible lumps remain, about 1 minute, scraping down the bowl as needed. Add the cream cheese and yogurt cheese 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.
Line parchment paper around the sides of the pan. Make the paper two inches highter than the pan. Pour the cheese mixture into the cooled crust and place in the oven.
Bake for 10 minutes at 500℉. Without opening the oven door, reduce the oven temperature to 200℉ and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150℉, about 1 hour and 30 minutes, rotating the pan halfway through baking.
Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Let cool until barely warm, 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.
To serve, 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. Let the cheesecake stand at room temperature about 30 minutes before serving. |
This recipe for Light New York-Style Cheesecake is from