Mixed Berry Cheesecake with Mint and Lime
For the Crust:
6 ounces graham crackers, finely ground
2 tablespoons pistachios, ground
2 tablespoons algae oil or melted butter
For the Cheesecake:
6 ounces mixed berries, strawberries, raspberries, blueberries, and blackberries
1 cup sugar
1/3 cup cornstarch
13 ounces reduced fat cream cheese
1 cup reduced fat Greek yogurt, preferably Fage
1 cup reduced fat cottage cheese
1 whole egg
2 large egg whites
For the Topping:
6 ounces mixed berries
10 mint leaves
Preheat the oven to 325F with a rack in the center position. Lightly grease a 9- inch springform pan, set aside. Alternatively, you can use eight 3 inch ring molds.
To prepare the crust, place the graham crackers in a food processor and grind into fine crumbs. Place the pistachios in the food processor and finely grind. Add in the algae oil. Press the crust into the bottom of the pan. Bake in the oven for about 10 minutes.
Meanwhile, puree the first portion of berries and strain through a sieve to remove all the seeds. Discard the seeds. Stir together the sugar and cornstarch. In a food processor, puree the cottage cheese until smooth. Add the berries, sugar and cornstarch mixture, and cream cheese. Puree until smooth. Add the yogurt, egg, and egg whites. Pulse just until combined. Do not over mix. Transfer the batter to the prepared pan, and carefully pour the mixture on top of the crust.
Bake the cheesecake for about 50 minutes, or until the cheesecake is set and no longer liquidy. For individual cake, reduce bake time to about 20 minutes.
Remove the cheesecake from the oven and allow it to completely cool in the pan. Once cool, cover and refrigerate for at least 6 hours, before serving.
Just before serving, toss the second portion of berries into a bowl. Zest one of the limes. Toss the lime zest into the bowl with the berries, add 5 mint leaves cut into thin strips and one tablespoon of fresh lime juice. Stir gently to combine. Be careful when stirring, you don’t want to the berries to break down and start to release their juices, you just want to spread the lime zest and mint around.
Carefully place the berries on top of the cheesecake. Cut the second lime into wedges. Place the lime wedges and remaining mint on top of the cheesecake. Serve.