New York Cheesecake (lighter recipe)

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

By Betty Crocker Kitchens

Updated July 14, 2014

Make with

Gold Medal Flour

Ingredients

3/4

cup graham cracker crumbs

tablespoons margarine, melted

tablespoons sugar

packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened

1 3/4

cups sugar

1/4

cup Gold Medal™ all-purpose flour

tablespoon grated orange peel

tablespoon grated lemon peel

1/4

teaspoon salt

1 1/4

cups fat-free cholesterol-free egg product

egg yolks

Berries or cut-up fresh fruit, if desired

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1

Move oven rack to lowest position. Heat oven to 425°F. 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 200°F. 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.

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.
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.