Dufflet's Light Lemon Cheesecake

Ingredients

 * 1 cup plain yogurt, low-fat
 * 1 cup granulated sugar
 * 1 lemon, grated rind only
 * 2 cup 1% cottage cheese
 * 2 eggs
 * 4 egg whites
 * 2 tsp lemon juice
 * 2 tsp vanilla
 * 3/4 lbs light cream cheese, or block
 * 1/4 cup all-purpose flour
 * fresh berries
 * crust
 * 1 cup graham cracker crumbs
 * 1 tbsp unsalted butter, melted
 * 1 1/2 tsp corn syrup

Directions
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 190c oven for 10 minutes or until firm to the touch. Meanwhile, in cheesecloth-lined sieve, drain yogurt for 20 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 300f 150c oven for 1-½ hours or until edge is set but centre still jiggles slightly. Remove from oven; let cheesecake stand in pan of water for 20 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.