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1
The crust:.
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2
Preheat oven to 325 degrees.
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3
In a bowl, combine graham cracker crumbs, melted butter and sugar.
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4
Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom.
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5
Bake until the crust lightly browned, approximately 10 to 15 minutes.
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6
Cool on a wire rack.
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7
The filling:.
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8
Preheat oven to 500.
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9
Add drained cottage cheese to food processor and blend until no lumps remain.
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10
Add the cream cheese and yogurt cheese and continue to process until smooth.
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11
Add the sugar, salt, lemon zest and vanilla and continue to process until smooth.
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12
With the processor running, add the eggs, one at a time and continue to process until smooth.
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13
Set the spring formed pan on a rimmed baking sheet.
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14
Pour the cheese mixture into the cooled crust.
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15
Bake for 10 minutes, Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake for about 1 1/2 hours.
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16
Transfer the cake to a wire rack and run a paring knife around the edge ofthe cake to loosen it.
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17
Cool the cake at room temperature until barely warm,about 2 1/2 to 3 hours, running a paring knife around the edge to loosen the cake every hour or so.
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18
Cool for at least 3 hours.Let the cheesecake stand at room temperature for about 30 minutes before slicing.
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19
Comment:.
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20
For the yogurt cheese --
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21
Line a fine mesh strainer with 3 paper coffee filters and set it over a deep container.
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22
Spoon 16oz of yogurt (this will yield the 8oz needed for the recipe) into the lined strainer; cover and refrigerate.
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23
After 10 to 12 hours, about 1 cup of the liquid will have drained off the yogurt, and the yogurt will have a creamy, cream cheese-like consistency.
