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