New York Cheesecake (lighter recipe)

 

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

1/4

teaspoon salt

1 1/4

cups fat-free cholesterol-free egg product

2

egg yolks

Berries or cut-up fresh fruit, if desired

• 1 Move oven rack to lowest position. Heat oven to 425ºF. Lightly grease side only of 9-inch springform pan with shortening.
• 2 In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan.
• 3 In large bowl, beat cream cheese, 1 3/4 cups sugar, the flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in egg product and egg yolks, beating on low speed until well blended. Pour over graham cracker mixture.
• 4 Bake 15 minutes.
• 5 Reduce oven temperature to 200ºF. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
• 6 Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
• 7 Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. Serve with berries, if desired. Store covered in refrigerator.