This velvety smooth and tangy cheesecake is so delicious that it's hard to believe there is anything light about it. Reduced-fat cottage cheese, light cream cheese and Greek yogurt team up to rival the original full-fat version without giving up any flavour or texture. Omit the candied lemon zest for an even lighter version of classic New York cheesecake.
- Portion size 20 servings
- 16 reduced-fat graham wafers broken
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter melted
Candied Lemon Zest:
- 4 lemon
- 1 cup granulated sugar
- 1 cup 2% cottage cheese
- 3 pkg (250 g each) light cream cheese
- 1/2 cup 2% plain Greek yogurt
- 3/4 cups granulated sugar
- 1 tablespoon grated lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 3 egg
- 1/2 cup whipping cream (35%)
- 2 tablespoons granulated sugar
- 1/4 cup 2% plain Greek yogurt
MethodCandied Lemon Zest: Using vegetable peeler, peel off strips of lemon zest, without white pith, from end to end. (Reserve lemons for another use.) Cut lengthwise into scant 1/8-inch (3 mm) wide strips.
In skillet, bring 2 cups water to boil; boil lemon strips for 1 minute. Drain and set strips aside.
In same skillet, bring 1 cup water and sugar to boil over high heat; boil for 2 minutes. Add lemon strips; reduce heat and simmer until translucent, about 10 minutes. Let cool in syrup for 10 minutes; drain, discarding syrup. Place strips, without them touching, on rack over waxed paper; let dry, about 12 hours.
Grease bottom and side of 9-inch (2.5 L) springform pan. Line side with parchment paper. Centre pan on large square of heavy-duty foil; press foil up side of pan.
In food processor, pulse graham wafers with sugar to make scant 1 cup fine crumbs. Add butter; pulse until moistened. Press over base of prepared pan. Bake in 325?F (160?C) oven until firm, about 15 minutes. Let cool on rack.
Filling: Drain cottage cheese in strainer over bowl for 30 minutes; shake to drain any excess whey.
In food processor, whirl cottage cheese until paste. Add cream cheese and yogurt; whirl until smooth, scraping down bowl often, about 2 minutes. Add sugar, lemon zest, lemon juice and vanilla; process until combined. Add eggs, 1 at a time and pulsing to combine after each. Spread over base, smoothing top.
Set springform pan in larger pan.Pour enough hot water into large pan to come 1 inch (2.5 cm) up sides. Bake in 300?F (150?C) oven until shine disappears and edge is set yet centre still jiggles slightly, 1-1/2 hours.
Turn off oven and leave door open a crack. Let cake stand in warm oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Cover and refrigerate until chilled, 4 hours. (Make ahead: Refrigerate for up to 24 hours.)
Topping: Whip cream with sugar; fold in yogurt. Spread over top of cake. Refrigerate for 1 hour. Remove side of pan; arrange candied lemon zest around top edge of cheesecake.
Nutritional facts Per each of 20 servings: about
- Fibre 1 g
- Sodium 280 mg
- Sugars 15 g
- Protein 7 g
- Calories 218.0
- Total fat 13 g
- Potassium 122 mg
- Cholesterol 70 mg
- Saturated fat 8 g
- Total carbohydrate 19 g
- Iron 2.0
- Fibre 0.0
- Folate 3.0
- Sodium 0.0
- Sugars 0.0
- Calcium 7.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 15.0
- Vitamin C 7.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0