LIGHT NEW YORK CHEESECAKE
WITH FRESH STRAWBERRY TOPPING

FOR THE CRUST:
9 whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine, even crumbs (about 1 1/4 cups)
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon sugar
FOR THE FILLING:
1 pound 1 percent cottage cheese
1 pound light cream cheese, at room temperature
8 ounces (1 cup) low-fat yogurt cheese
1 1/2 cups (10 1/2 ounces) sugar
1/4 teaspoon salt
1/2 to 1 teaspoon grated zest from 1 lemon
1 tablespoon vanilla extract
3 large eggs, at room temperature
Vegetable oil spray
Fresh strawberry topping (optional) (recipe follows)

First, line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.

TO MAKE THE CRUST:
Adjust an oven rack to the middle position and heat the oven to 325 degrees F.

In a medium bowl, stir together the graham cracker crumbs, melted butter and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Cool on a wire rack.

TO MAKE THE FILLING:
Increase the oven temperature to 500 degrees F. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl as needed. Add the cream cheese and yogurt cheese, and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest and vanilla, and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the eggs one at a time and continue to process until smooth.

Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil. Set the pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.

Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees F, about 1 1/2 hours.

Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool the cake at room temperature until barely warm, 2 1/2 hours to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.

TO UNMOLD THE CHEESECAKE:
Wrap a hot kitchen towel around the springform pan and let stand for 10 minutes. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature for about 30 minutes before slicing.

TO SERVE:
Spoon a portion of Fresh Strawberry Topping over individual slices of cheesecake.

FRESH STRAWBERRY TOPPING
Makes about 3 cups

A ruby-colored, glazed strawberry topping is the classic accompaniment to New York cheesecake. This topping is best served the same day it is made. If you don't have strawberry jam, cherry works fine.

1 pound strawberries, hulled and cut lengthwise into 1/4- to- 3/8-inch wedges
1/4 cup sugar
Pinch salt
1/2 cup strawberry jam
1 tablespoon juice from 1 lemon

Toss the berries, sugar and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.

Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes.

Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours.

Adapted from source: The Best Light Recipe by Editors of Cook's Illustrated Magazine