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1
For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
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2
Combine the graham cracker crumbs, melted butter, and sugar together in a medium bowl.
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3
Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom.
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4
Bake the crust until fragrant and beginning to brown, 10 to 15 minutes.
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5
Let cool on a wire rack while preparing the filling.
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6
For the filling: Raise the oven temperature to 500 degrees.
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7
Line a medium bowl with a clean dish towel or several layers of paper towels.
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8
Spoon the cottage cheese into the bowl and let drain for 30 minutes.
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9
Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl once or twice.
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10
Add the cream cheese and yogurt cheese and process until smooth, 1 to 2 minutes, scraping down the work bowl once or twice.
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11
Add the salt, sugar, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the work bowl once or twice.
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12
With the processor running, add the eggs, one at a time and process until smooth.
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13
Being careful to not disturb the baked crust, spray the sides of the springform pan with vegetable oil spray.
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14
Set the springform pan on a rimmed baking sheet.
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15
Pour the filling into the cooled crust and bake 10 minutes.
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16
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 1 1/2 hours.
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17
Transfer the cake to a wire rack, and run a paring knife around the edge of the cake.
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18
Let cool until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so.
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19
Wrap the pan tightly in plastic wrap, and refrigerate until cold, at least 3 hours.
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20
To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 10 minutes.
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21
Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels.
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22
Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges.
