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

 * 1) Crust: line bottom of 9-inch springform pan with parchment or waxed paper; grease side.
 * 2) Combine crumbs with butter.
 * 3) Stir together corn syrup with 1 tb water; stir into crumbs until well mixed.
 * 4) Press into botom of pan. Bake in 375f 190c oven for 10 minutes or until firm to the touch.
 * 5) Meanwhile, in cheesecloth-lined sieve, drain yogurt for 20 minutes.
 * 6) In food processor, combine granulated sugar and lemon rind until Sugar is pale yellow colour.
 * 7) Add cottage cheese, eggs and egg whites, lemon juice and vanilla; process until mixture is very smooth.
 * 8) Gradually mix in cream cheese until well combined.
 * 9) Gently press yogurt to squeeze out any remaining liquid.
 * 10) Add yogurt to food processor along with flour; process just until smooth.
 * 11) Pour mixture into springform pan; tap on counter to remove air bubbles.
 * 12) Centre pan on large piece of foil; press tightly around base of pan.
 * 13) Set pan in larger pan; pour in enough hot water to come 1-inch up side of pan.
 * 14) Bake in 300f 150c oven for 1-½ hours or until edge is set but centre still jiggles slightly.
 * 15) Remove from oven; let cheesecake stand in pan of water for 20 minutes.
 * 16) Remove cheesecake from larger pan; remove foil.
 * 17) Let cool to room temperature.
 * 18) Cover and refrigerate for 8 hours or up to 2 days.
 * 19) Before serving, gently run knife around side of pan. Arrange Berries over top.