Menu

New York Cheesecake (lighter recipe)

  • Save Recipe
New York Cheesecake (lighter recipe)
  • Prep 30 min
  • Total 14 hr 5 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
With its creamy texture and rich flavor, this light version of a classic dessert will easily pass for a high-fat indulgence!
By Betty Crocker Kitchens
Updated Jul 14, 2014

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
  • 1/4 teaspoon salt
  • 1 1/4 cups fat-free cholesterol-free egg product
  • 2 egg yolks
  • Berries or cut-up fresh fruit, if desired
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

330 Calories, 19 g Total Fat, 10 g Protein, 30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
170
Total Fat
19 g
Saturated Fat
11 g
Cholesterol
80 mg
Sodium
390 mg
Potassium
120 mg
Total Carbohydrate
30 g
Dietary Fiber
0g
Protein
10 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved