New York Cheesecake

Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springforn pan with high (3-inch) sides. If you're not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven for one hour.

Yield: 16 servings (serving size: 1 wedge)

Ingredients

• Crust:
• 2/3  cup  all-purpose flour
• 3  tablespoons  sugar
• 2  tablespoons  chilled butter, cut into small pieces
• 1  tablespoon  ice water
• Cooking spray
• 
  Filling:
• 4  cups  fat-free cottage cheese
• 2  cups  sugar
• 2  (8-ounce) blocks 1/3-less-fat cream cheese, softened
• 1/4  cup  all-purpose flour
• 1/2  cup  fat-free sour cream
• 1  tablespoon  grated lemon rind
• 1  tablespoon  vanilla extract
• 1/4  teaspoon  salt
• 5  large eggs

Preparation

Preheat oven to 400°.

To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place 2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).

Firmly press mixture into bottom of a 9 x 3-inch springform pan coated with cooking spray. Bake at 400° for 10 minutes or until lightly browned; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

Bake at 325° for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Note: You can also make the cheesecake in a 10 x 2 1/2-inch springform pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

Nutritional Information

Calories:

291 (30% from fat)

Fat:

9.8g (sat 5.7g,mono 3g,poly 0.5g)

Protein:

12.9g

Carbohydrate:

37.7g

Fiber:

0.2g

Cholesterol:

98mg

Iron:

0.7mg

Sodium:

410mg

Calcium:

93mg