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Lemon Verbena Cheesecake

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  4 Hours 30 Minutes
  16 servings
With its exquisite lemon-oil fragrance, lemon verbena adds a sophisticated accent to a creamy vanilla cheesecake. Lemon verbena is also a perfect complement to strawberries. A generous quantity of fruit and a slender slice of cheesecake make a balanced finish to a fine meal.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
RECIPE INGREDIENTS
For the Crust:
20   vanilla wafers (see Ingredient note)
1 tablespoon  canola oil
For the Filling:
16 ounces  1% cottage cheese (2 cups)
8 ounces  reduced-fat cream cheese (Neufchatel), cut into pieces
1 cup  sugar
2 tablespoons  cornstarch
2 teaspoons  fresh lemon juice
1 1/2 teaspoons  vanilla extract
Pinch of   salt
3   large eggs, lightly beaten
2 tablespoons  finely chopped fresh lemon verbena or lemon balm (see Tip)
For the Topping:
2 quarts  fresh strawberries
2 tablespoons  sugar
Lemon verbena or lemon balm sprigs for garnish

Ingredient Note:  To avoid trans-fatty acids, look for brands that do not contain partially hydrogenated canola oil, such as Mi-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).


Tip: If you cannot find lemon verbena or lemon balm, use 1 tablespoon freshly grated lemon zest instead.
Lemon Verbena Cheesecake Recipe at Cooking.com
DIRECTIONS
Preheat oven to 325 degrees F.

Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.


FOR THE CRUST:
Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press the crumb mixture evenly into the bottom of the prepared pan. (Rinse and dry the workbowl).


FOR THE FILLING:
Process cottage cheese in the food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process). Scrape the filling into the crust.


Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.


Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.


FOR THE TOPPING:
About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.


TO SERVE:
Place cheesecake on a platter and run a knife around the inside of the pan; remove pan sides. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Top each serving with strawberries and juice and garnish with another sprig of verbena (or lemon balm).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Sweet Squeeze: Lemon Desserts
 Crème de la Crème Cheesecakes
Nutrition Facts per Serving
Yield:   16 servings
Calories: 188
Fat. Total: 6g
Protein: 7g
Carbohydrates, Total: 27g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 51mg
Sodium: 226mg
% Cal. from Fat: 29%
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