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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

New York Cheesecake

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.

Cooking Light JULY 2002

  • Yield: 16 servings (serving size: 1 wedge)

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

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 30%
  • Fat: 9.8g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.9g
  • Carbohydrate: 37.7g
  • Fiber: 0.2g
  • Cholesterol: 98mg
  • Iron: 0.7mg
  • Sodium: 410mg
  • Calcium: 93mg
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New York Cheesecake recipe

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