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is commonly sold in tubs. Don’t confuse light cream cheese with Neufchatel cheese, which is sold in blocks and is higher in fat. Allowing the cottage cheese to drain on towels for at least 30 minutes will ensure a firm cheesecake. You can buy yogurt cheese also called !abne" or make your own, see related reci#e". $f making your own cheese, you will need to allow at least %& hours for the yogurt to drain. You can substitute fat free cream cheese for the yogurt cheese, but the cheesecake will ha'e a slightly firmer te(ture. )his reci#e was #ublished in The Best Light Recipe. *er'es %& Crust 9 whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine even crumbs (about 1 1/4 cups) 4 tables#oons unsalted butter (1/ stick), me!ted 1 tables#oon sugar Filling 1 tables#oon fresh lemon +uice 1 #ound %, cottage cheese 1 #ound light cream cheese , at room temperature 8 ounces yogurt cheese (see note) 1/4 teas#oon table salt 1 1/2 cu#s sugar (1" 1/ ounces) 1/2 - 1 teas#oon lemon -est 1 tables#oon 'anilla e(tract 3 large eggs , at room temperature .egetable cooking s#ray Fresh Strawberry Topping 1 #ound fresh strawberries , hu!!ed and cut !ength#ise into 1/4$ to %/&$inch #edges 1/4 cu# sugar /inch table salt 1/2 cu# strawberry +am %. For the crust0 Ad+ust an o'en rack to the middle #osition and heat the o'en to 3&1 degrees. 2i( the graham cracker crumbs, melted butter, and sugar together in a medium bowl. )ransfer the mi(ture to a 34inch s#ringform #an and #ress e'enly into the #an bottom. Bake the crust until fragrant and beginning to brown, %0 to %1 minutes. !et cool on a wire rack while #re#aring the filling. &. For the filling: $ncrease the o'en tem#erature to 100 degrees. !ine a medium bowl with a clean dish towel or se'eral layers of #a#er towels. *#oon the cottage cheese into the bowl and let drain for 30 minutes. 3. /rocess the drained cottage cheese in a food #rocessor until smooth and no 'isible lum#s remain, about % minute, scra#ing down the work bowl once or twice. Add the cream cheese and yogurt cheese and #rocess until smooth, % to & minutes, scra#ing down the work bowl once or twice. Add the salt, sugar, lemon -est, and 'anilla and continue to #rocess until smooth, about % minute, scra#ing down the work bowl once or twice. 5ith the #rocessor running, add the eggs, one at a time and #rocess until smooth. 6. Being careful to not disturb the baked crust, s#ray the sides of the s#ringform #an with 'egetable oil s#ray. *et the s#ringform #an on a rimmed baking sheet. /our the filling into the cooled crust and bake %0 minutes. 5ithout o#ening the o'en door, reduce the o'en tem#erature to &00 degrees and continue to bake until an instant4read thermometer inserted into the center of the cheesecake reads %10 degrees, % to % %7& hours. 1. )ransfer the cake to a wire rack, and run a #aring knife around the edge of the cake. !et cool until barely warm, & %7& to
3 hours, running a #aring knife around the edge of the cake e'ery hour or so. 5ra# the #an tightly in #lastic wra#, and refrigerate until cold, at least 3 hours. 8. )o unmold the cheesecake, wra# a hot kitchen towel around the s#ringform #an and let stand for %0 minutes. 9emo'e the sides of the #an and blot any e(cess moisture from the to# of the cheesecake with #a#er towels. !et the cheesecake stand at room tem#erature about 30 minutes, then cut into wedges. :. For the Topping0 )oss the berries, sugar, and salt in a medium bowl and let stand until the berries ha'e released some +uice and the sugar has dissol'ed, about 30 minutes, tossing occasionally to combine. 3. /rocess the +am in a food #rocessor until smooth, about : seconds. )ransfer the +am to a small sauce#an and bring to a simmer o'er medium4high heat. *immer, stirring fre;uently, until dark and no longer frothy, about 3 minutes. *tir in the lemon +uice, then gently stir the warm +am into the strawberries. <o'er with #lastic wra# and refrigerate until cold, at least & hours or u# to %&. )o ser'e, s#oon a #ortion of sauce o'er indi'idual slices of cheesecake. PER SERV !": <al 360= >at %3 g= *at fat : g= <hol :1 mg= <arb 6% g= /rotein %% g= >iber 0 g= *odium 130 mg PER SERV !" # T$ T%PP !": <al 600= >at %3 g= *at fat : g= <hol :1mg= <arb 1? g= /rotein %% g= >iber % g= *odium 160 mg