Ingredients
>
40 vanilla wafers
>
1 tbsp canola oil
>
2 1/2 cups low-fat (1%) cottage cheese
>
12 oz reduced fat cream cheese (not nonfat) cut into pieces
>
1 cup granulated sugar
>
1/4 cup cornstarch
>
3 large eggs
>
1 cup nonfat plain yogurt
>
2 tsp vanilla extract
>
1/3 cup seedless raspberry jam
>
2 tsp fresh lemon juice
>
1 tsp lemon zest
Steps
1
Preheat oven to 325°F. Coat a 9-inch spring-form pan with cooking spray. Wrap the outside of the pan with a double thickness of foil.
2
In a food processor, grind vanilla wafers, then slowly add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.
3
In a clean food processor bowl, puree cottage cheese until smooth, scraping down sides. Add cream cheese, granulated sugar and cornstarch; process until very smooth. Add eggs, yogurt and vanilla; process until smooth.
4
Combine jam, lemon juice and lemon zest in a small saucepan over low heat, stirring often, until melted and smooth.
5
Pour half of the cheesecake batter into center of the crust. Drizzle 1/4 of the jam mixture in over the batter. Spoon the remaining batter over the jam, then drizzle with the remaining jam. To create a marbled effect, gently swirl a knife or skewer through the fillings.
6
Place cheesecake in a shallow roasting pan and pour in enough boiling water around the pan to come 1/2 inch up the outside of the spring-form pan. Bake in preheated oven for 1½–1¾ hours, or until edges are set.
7
Turn off oven, spray a knife with cooking spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with the door open, for 1 hour. Remove cheesecake from water bath.
8
Refrigerate, uncovered, until chilled, about 2 hours.
