Honey Lemon Cheesecake

Summary

Yield
Servings
SourceAdapted from Martha Stewart Living
Prep time1 hour, 30 minutes
Cooking time30 minutes
Total time2 hours

Description

A light and spring cheesecake, delicious with our new local cottage cheese from Butterworks Farm.  Use Midel Gingersnaps for the crust.

Ingredients

1 tablespoon
oil
2 tablespoons
arrowroot powder
1 1/2 teaspoon
vanilla extract
1/3 cup
honey
  pinch
salt
20  
gingersnap cookies
16 ounces
cottage cheese
8 ounces
cream cheese
2 teaspoons
lemon juice
1/3 cup
sugar
3  
eggs
   
lemon zest
2 quarts
strawberries

Instructions

Preheat oven to 325.  Lightly butter a 9" springform pan.

To prepare crust:
Pulse ginger snaps in a food processor into fine crumbs, adding oil and pulsing again.  Press the mixture evenly into the bottom of the pan.  Rinse and dry the bowl.

To prepare filling:
Process cottage cheese in the food processor until very smooth and silky.  Add cream cheese and blend again.  Add sugar, honey, arrowroot powder, lemon juice, vanilla and salt; blend well.  Add eggs and lemon zest and pulse again.  Scrape filling into crust.
Place the cheesecake in a shallow roasting pan and pour in piping hot water to come about 1" up the outside of the pan.  Bake until the edges are set but the center quivers slightly, 50-60 minutes.
Turn off the oven and allow the cheesecake to cool with the door ajar for 1 hour.  Then cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.  (Can be made ahead.)

Notes

Serve plain or topped with sliced fresh strawberries mixed with a little honey.