Baked Lemon Cheesecake
Made by Amrita for Rahul's birthday. Simply amazing and delicious.
Sourced from: Based on recipe on page 18 of Canadian Living's Best Fruit
500 ml plain yogurt, 250 ml granulated sugar, 25 ml lemon juice, 500 ml cottage cheese, 250 gm light cream cheese, cubed and softened, 2 eggs, 3 egg whites, 50 ml all-purpose flour, 5 ml vanilla. CRUST: digestive biscuit crumbs 250 ml, melted butter 15 ml
Pour yogurt into cheesecloth-lined sieve set over bowl; cover and refrigerate to drain for at least 3 hours or until reduced to 250 m. Discard liquid.
CRUST: Meanwhile, line bottom of 3 L pan with parchment paper. Center pan on large piece of foil; press foil to side of pan. Set aside.
In food processor, mix crumbs with butter. Blend until mixture starts to hold together. Press evenly onto bottom of prepared pan. Bake in 180 deg C oven for 10 minutes.
Meanwhile, in food processor, combine sugar and lemon rind and juice. Add cottage cheese; blend, scraping down side of bowl twice, for about 30 seconds or until no longer granular. With motor running, add drained yogurt and cream cheese; blend until combined. Add eggs, egg whites, flour vanilla; blend until smooth. Pour over prepared crust.
Set pan in larger pan; pour enough hot water to come 1 inch up sided of pan. Bake at 160 deg C oven for about 1 - 1/4 hours or until set around edges yet jiggly in center. Turn oven off; quickly run knife around cake. Let stand in oven for 1 hour.
Remove from larger pan and remove foil; let cool completely on rack. Cover and refrigerate for at least 8 hours or until thoroughly chilled.
Tip: Cracks may appear in the cheesecake if it is exposed to sudden temperature change or bakes in too hot an oven for too long. For required steady oven temperature, resist opening the oven door during baking and don't neglect water bath in the shallow pan. It ensures even, slow, moist cooking.