ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

New York Cheesecake

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 16 servings (serving size: 1 wedge)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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).

  3. 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.

  4. Reduce oven temperature to 325°.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

Cook's Notes

Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springforn pan with high (3-inch) sides. If you're not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven for one hour.