New York Cheesecake

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New York Cheesecake Recipe
This low-fat cheesecake recipe lets you enjoy a slice of classic New York cheesecake without all the guilt.  Fat-free sour cream and cottage cheese and reduced-fat cream cheese keep this dessert light, creamy, and flavorful.
16 servings (serving size: 1 wedge)

Ingredients

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Crust:
2/3 cup all-purpose flour
3 tablespoons sugar
2 tablespoons chilled butter, cut into small pieces
1 tablespoon ice water
Cooking spray
Filling:
4 cups fat-free cottage cheese
2 cups sugar
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1/4 cup all-purpose flour
1/2 cup fat-free sour cream
1 tablespoon grated lemon rind
1 tablespoon vanilla extract
1/4 teaspoon salt
5 large eggs

Preparation

Preheat oven to 400°.

To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).

Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

Created date

June 2002

Nutritional Information

Calories 291
Caloriesfromfat 30 %
Fat 9.8 g
Satfat 5.7 g
Monofat 3 g
Polyfat 0.5 g
Protein 12.9 g
Carbohydrate 37.7 g
Fiber 0.2 g
Cholesterol 98 mg
Iron 0.7 mg
Sodium 410 mg
Calcium 93 mg