adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

New York Cheesecake (lighter recipe)
New York Cheesecake (lighter recipe)
0 Likes
Prep Time:
30 minutes
Total Time:
14 hours 5 minutes
Indulge in a creamy and rich classic dessert without the guilt!
Ingredients:
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons margarine, melted
  • 2 tablespoons sugar
  • 5 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
  • 1 3/4 cups sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 tablespoon grated orange peel
  • 1 tablespoon grated lemon peel
  • 1 1/4 cups fat-free cholesterol-free egg product
  • 2 egg yolks
  • Berries or cut-up fresh fruit, if desired
Instructions:
  • Preheat oven to 425°F and grease the side of a 9-inch springform pan with a light coating of shortening. Place the oven rack on the lowest position.
  • Combine graham cracker crumbs, margarine, and 2 tablespoons of sugar in a small bowl; firmly press mixture evenly onto pan's bottom.
  • In a large bowl, blend cream cheese, 1 3/4 cups sugar, flour, orange peel, lemon peel, and salt with an electric mixer until smooth. Add egg product and egg yolks, mixing on low speed until well combined. Pour mixture over graham cracker base.
  • Bake for a quick 15 minutes until golden brown.
  • Lower the oven temperature to 200°F. Bake for an additional hour. Don't worry if the cheesecake seems soft in the center; it will firm up as it cools. Avoid using a knife to check for doneness to prevent cracking. Turn off the oven and let the cheesecake sit inside for another 30 minutes. Take it out from the oven and let it cool in the pan on a wire rack for 30 minutes away from drafts.
  • Using a metal spatula, gently loosen the sides of the cheesecake without removing it from the pan. Refrigerate uncovered for about 3 hours until chilled. Then cover and keep refrigerating for at least 9 hours, but no more than 48 hours.
  • Use a metal spatula to gently release the edges of the cheesecake once more. Remove the side of the pan, leaving the cheesecake on the bottom to serve. Serve with berries, if preferred, and store covered in the refrigerator.

Similar Recipes