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1
Preheat oven to 325 degrees F.
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2
Coat a 9-inch springform pan with cooking spray.
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3
Wrap the outside of the pan with a double thickness of foil.
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4
Put a kettle of water on to boil for the water bath.
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5
To make crust: Pulse vanilla wafers in a food processor into fine crumbs.
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6
Add oil and pulse to blend.
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Press crumb mixture evenly into bottom of prepared pan.
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8
(Rinse and dry the workbowl.)
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9
To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice.
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10
Add cream cheese and process until smooth.
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11
Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended.
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12
Add eggs and pulse several times just until mixed in.
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13
Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula.
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14
(Do not process.)
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15
Scrape the filling into the crust-lined pan.
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16
Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan.
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17
Bake until the edges are set but the center quivers slightly, 50 to 55 minutes.
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18
Turn off the oven.
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19
Let the cheesecake cool in the oven, with the door ajar, for 1 hour.
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20
Remove foil from pan.
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21
Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.
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22
To make topping: About 1/2 hour before serving, rinse strawberries.
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23
Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl.
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24
Sprinkle with 2 tablespoons sugar and toss to coat.
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25
Let stand until strawberries are juicy, 20 to 30 minutes.
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26
To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim.
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27
Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake.
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28
Garnish with a sprig of lemon verbena (or lemon balm).
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29
Cut cheesecake into slices and place on dessert plates.
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30
Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig.
