New York Cheesecake

4 Reviews
ADD YOUR REVIEW
Photo: John Kernick; Styling: Kim Ficaro
Yield
16 servings (serving size: 1 wedge)
By Maureen Callahan
September 2010
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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°.

Step 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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Ratings & Reviews

Not NY cheesecake

vandercooks
January 21, 2016
This is definitely NOT a NY cheesecake! If you're going to have cheesecake, why try to lighten it up? You don't eat it every day! The key to mixing it in a food processor is to have the cream cheese at room temp and add a half a block at a time, wait till it's totally smooth. We never use cottage cheese and this has too much sugar.I would mix the sugar and flour together at the beginning, but I always use corn starch. I have the original Junior's cheesecake recipe and this is nothing like it.

ak2005's Review

bklynrn
July 23, 2012
Vandercooks-- flour IS mentioned in Step 3: "Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth." Try it again! Loved this recipe, and it's sooo pretty, too.

jillsdm11's Review

jillsdm11
September 12, 2010
This cheesecake was very dense, almost too dense for my liking. The graham cracker crust was very good, but in terms of a lemon cheesecake, the Lemon Swirl Cheesecake (May 2000) beats this by far.

vandercooks's Review

ak2005
August 22, 2010
Typo alert! Flour is mentioned, but never gets added. We put it in with the cottage cheese. The huge amount of cheese was too much for our food processor. We had to move the mixture to our biggest bowl and finish it with a hand mixer. The end result was OK. The top and sides were kind of rubbery. The New York Cheesecake from 2002 is a better bet.