New York Cheesecake

New York Cheesecake Recipe
Photo: John Kernick; Styling: Kim Ficaro
This cake has a dense texture and rich cream cheese flavor. For a denser, creamier texture, cool the cake in the oven one hour with the oven door ajar instead of closed. Make a day ahead since the cooled cake needs to chill overnight.

Yield:

16 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 259
Fat 8 g
Satfat 4.8 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 12.7 g
Carbohydrate 33.9 g
Fiber 0.2 g
Cholesterol 58 mg
Iron 0.6 mg
Sodium 446 mg
Calcium 111 mg

Ingredients

Crust:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons sugar
1 large egg white
Cooking spray
Filling:
1 ounce all-purpose flour (about 1/4 cup)
1/2 cup 1% low-fat cottage cheese
3 (8-ounce) blocks fat-free cream cheese, softened, divided
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 3/4 cups sugar
1 1/2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs
3 large egg whites

Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended. Lightly coat hands with cooking spray. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Reduce oven temperature to 325°.

3. To prepare filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth. Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325° for 65 minutes or until almost set (center will not be firm but will set as it chills). Turn oven off; cool cheesecake in closed oven 1 hour. Remove from oven; cool on a wire rack. Cover and chill 8 hours.

Maureen Callahan,

Cooking Light

September 2010
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