For crust: 4 gf cookies or biscotti 1 Tablespoon vegetable oil
For filling: 4 ounces gf cream cheese, softened 1 cup sugar 2 cups gf cottage cheese, blended in a food processor until smooth 1/2 cup plain gf yogurt 1/3 cup corn starch 2 large eggs 3 large egg whites 2 Tablespoons fresh lemon juice 2 teaspoons lemon zest 1/4 teaspoon salt 2 cups fresh berries, strawberries, blueberries, raspberries, etc. 1/4 cup red currant jelly
Preheat oven to 300 degrees F.
Lightly oil a 9" springform pan or a solid 1" fluted bake dish.
Break cookies into pieces and place in a food processor. Pulse until finely ground. Add oil and pulse until blended.
Press crumbs evenly into bottom of prepared pan.
In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until smooth. Add cottage cheese, yogurt, corn starch, eggs, egg whites, lemon juice, lemon zest and salt. Beat until well blended.
Pour batter into prepared pan and smooth top. Bake for 50-55 minutes. Turn off heat and let cheese cake sit in oven with door ajar for 1 hour. If using a springform pan, transfer to a wire rack and let cool completely. If using a solid dish, let cool completely in dish. Arrange berries on top.
In a small saucepan, warm jelly over low heat until melted. With a pastry brush, coat berries with jelly glaze. Serve at room temperature, or refrigerate.
For this recipe, we used ’Pamela’s Butter Shortbread Cookies’ to make our crust. We were delighted with the results. Pamela’s products can be found on the internet at www.pamelasproducts.com.