Dufflet's Light Lemon Cheesecake

==Ingredients==
* 1 cup plain yogurt, low-fat
* 1 cup granulated sugar
* 1 lemon, grated rind only
* 2 cup 1% cottage cheese
* 2 eggs
* 4 egg whites
* 2 tsp lemon juice
* 2 tsp vanilla
* 3/4 lbs light cream cheese, or block
* 1/4 cup all-purpose flour
* fresh Berries
* 1 cup graham cracker crumbs
* 1 tbsp unsalted butter, melted
* 1 1/2 tsp corn syrup
==Directions==
#Line bottom of 9-inch springform pan with parchment or waxed paper; grease side. 
#Combine crumbs with butter. 
#Stir together corn syrup with 1 tb water; stir into crumbs until well mixed. 
#Press into botom of pan. Bake in 375f/190c oven for 10 minutes or until firm to the touch. 
#Meanwhile, in cheesecloth-lined sieve, drain yogurt for 20 minutes. 
#In food processor, combine granulated sugar and lemon rind until Sugar is pale yellow colour. 
#Add cottage cheese, eggs and egg whites, lemon juice and vanilla; process until mixture is very smooth. 
#Gradually mix in cream cheese until well combined. 
#Gently press yogurt to squeeze out any remaining liquid. 
#Add yogurt to food processor along with flour; process just until smooth. 
#Pour mixture into springform pan; tap on counter to remove air bubbles. 
#Centre pan on large piece of foil; press tightly around base of pan. 
#Set pan in larger pan; pour in enough hot water to come 1-inch up side of pan. 
#Bake in 300f 150c oven for 1-½ hours or until edge is set but centre still jiggles slightly. 
#Remove from oven; let cheesecake stand in pan of water for 20 minutes. 
#Remove cheesecake from larger pan; remove foil. 
#Let cool to room temperature. 
#Cover and refrigerate for 8 hours or up to 2 days. 
#Before serving, gently run knife around side of pan. Arrange Berries over top.
Category:Cheesecake Recipes