To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press into the bottom and 1 1/2 inches up the sides of the pan. Chill at least 15 minutes.Advertisement
To make cheesecake: Preheat oven to 300 degrees F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.
Bake for 1 hour and 20 minutes, or until the center sets. Cool in the over with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.
To make topping: Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan. Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears. Remove from heat and cool.
In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey. Spread a layer of cherries around the outside edge of cheesecake. Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare. Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.
Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.
2 other carbohydrate, 1 fat