New York Cheesecake

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

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Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 8g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.7g
  • Carbohydrate: 33.9g
  • Fiber: 0.2g
  • Cholesterol: 58mg
  • Iron: 0.6mg
  • Sodium: 446mg
  • Calcium: 111mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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