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New York Cheesecake

Yield 16 servings (serving size: 1 wedge)

Ingredients

  • 2/3 cup all-purpose flour
  • 2 tablespoons sugar
  • 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
  • 5 eggs
  • Lemon zest (optional)
  • Orange slices (optional)
  • Lemon slices (optional)

Nutrition Information

  • calories 261
  • caloriesfromfat 32 %
  • fat 9.2 g
  • satfat 4.8 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 11.7 g
  • carbohydrate 31.4 g
  • fiber 0.2 g
  • cholesterol 97 mg
  • iron 0.6 mg
  • sodium 449 mg
  • calcium 147 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.