2 tablespoons chilled stick margarine, cut into small pieces
1 tablespoon ice water
Vegetable cooking spray
3 (8-ounce) blocks nonfat cream cheese, softened
2 (8-ounce) blocks Neufchâtel cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange rind
1 teaspoon grated lemon rind
1/4 teaspoon salt
Lemon zest (optional)
Orange slices (optional)
Lemon slices (optional)
How to Make It
Preheat oven to 400°.
Place 2/3 cup flour and 2 tablespoons sugar in a food processor, and pulse 2 times or until combined. Add chilled margarine; 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-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes; let cool on a wire rack.
Preheat oven to 525° or to highest oven setting. Combine cheeses in a large bowl; beat at high speed of a mixer until smooth. Add 1 3/4 cups sugar and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.
Pour cheese mixture into prepared pan; bake at 525° for 7 minutes. Reduce oven temperature to 200°, and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature. Cover and chill at least 8 hours. Garnish with lemon zest, orange slices, and lemon slices, if desired.