CRUST
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 19C oven for 1 minutes or until firm to the touch.
Meanwhile, in cheesecloth-lined sieve, drain yogurt for 2
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 3f 15C oven for 1-1/2 hours or until edge is set but
centre still jiggles slightly.
Remove from oven; let cheesecake stand in pan of water for 2
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.
Recipes from Dufflet Rosenberg, Toronto, Canada [supplier of
desserts to restaurants] [-=PAM=-] PA_Meadows@msn.
com
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