New York Cheesecake (lighter recipe)

New York Cheesecake (<I>lighter recipe</I>)

With its creamy texture and rich flavor, this light version of a classic dessert will easily pass for a high-fat indulgence!

Prep Time

30

Minutes

Total Time

14:05

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
The Neufchâtel found in most grocery stores is a lower-fat version of regular cream cheese, but true Neufchâtel is a soft, white, unripened cheese native to the Normandy region of France.
Success
Planning to make your own graham cracker crumbs? You’ll need about 10 cracker squares to get the 3/4 cup of crumbs called for here. If you want to make a big batch to have on hand for other desserts, freeze crumbs in a self-sealing freezer bag.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 170 ),
  • Total Fat 19 g
    • (Saturated Fat 11 g,),
  • Cholesterol 80 mg;
  • Sodium 390 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 0g,
  • Protein 10 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.