Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Greg Patent
Recipe by Cooking Light April 1996

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

261 calories; calories from fat 32%; fat 9.2g; saturated fat 4.8g; mono fat 1.3g; poly fat 0.7g; protein 11.7g; carbohydrates 31.4g; fiber 0.2g; cholesterol 97mg; iron 0.6mg; sodium 449mg; calcium 147mg.
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