2 cups yogurt cheese, made from 6 cups nonfat plain yogurt (see Tip)
⅓ cup sugar
2 teaspoons vanilla extract
Fruit & glaze
4 navel oranges
¼ cup apricot preserves
2 tablespoons orange liqueur, such as Grand Marnier
4 kiwi fruit, peeled and sliced
1 pint strawberries, hulled
1To make crust: Preheat oven to 350°F. Coat a 9- or 10-inch springform pan with cooking spray. Stir together crumbs, cereal and oil in a small bowl. Press into the bottom of the prepared pan and set aside.
2To make filling: Put the pressed cottage cheese in a food processor and process until smooth. Add yogurt cheese, cream cheese, sugar, eggs, egg whites, cornstarch, vanilla, lemon zest and lemon juice; process until smooth. Spoon the mixture over the crust.
3Set the pan on a baking sheet and bake until just set, 40 to 45 minutes for a 10-inch cake or 50 to 55 minutes for a 9-inch cake. Remove from the oven and cool for 15 minutes. Keep oven temperature at 350 degrees .
4To make topping: Stir together yogurt cheese, sugar and vanilla in a small bowl. Spoon over the baked cheesecake, starting at the center and extending to within ½ inch of the edge. Return the cheesecake to the oven and bake for 5 minutes longer. Cool on a rack. Cover and refrigerate for at least 12 hours or for up to 3 days.
5To glaze cheesecake: Using a sharp knife, remove the skin and white pith from oranges and discard. Cut the segments away from their surrounding membranes and reserve.
6Melt apricot preserves in a small saucepan over low heat. Remove from the heat and stir in orange liqueur. With a pastry brush, brush about half of the apricot preserves onto the chilled cheesecake.
7Arrange kiwi fruit, orange segments and strawberries decoratively over the top. Brush with the remaining apricot preserves.
To make yogurt cheese: Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Add 6 cups low-fat plain yogurt. Let stand for 15 minutes then place the colander over a bowl. Cover with plastic wrap and refrigerate for 24 hours. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to an airtight container. Makes 2 cups. Cover and chill for up to 1 week.