Yield
16 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Traystreats's Review

Traystreats
February 24, 2014
N/A

texasmom4's Review

laurenkirby
February 14, 2009
This recipe is DELICIOUS! You'd never believe this is lower in fat and calories. The lemon zest and orange zest are perfect in this cheesecake. I'll make this again and again for nice functions and dinner parties!

laurenkirby's Review

texasmom4
November 10, 2008
This, by far, is the best New York Cheesecake I have ever eaten. Coming from a huge fan of The Cheesecake Factory, I was extremely impressed with this, not to mention Light, dessert. My only complication was not having the spring form pan available, I used a glass dish which slightly over cooked the crust I replaced instead of following this recipe. Thankfully, I was able to catch it just before the crust was ruined. My husband loves the zest, which I recommend doubling the orange for a little more personality. For a quicker crust: 1 1/2-2 cups Graham Cracker Crumbs; 5 3/4 Tbs. Melted Margarine; 2 Tsp. Sugar (optional); Mix ingredients well with fork. Press into pan, leaving 1 1/2 inch lip. Insert filling before cooking.