New York Cheesecake

Becky Luigart-Stayner; Lydia DeGaris-Pursell
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
Member Ratings and Reviews
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Based on the reviews that I read, surprisingly, this cheesecake turned out horribly. The cottage cheese sunk down to the bottom. The upper portion of the cheesecake had an okay flavor, but you could feel the lumpy circles of the cottage cheese on the bottom. The lower taste and texture was enough to ruin any desire for cheesecake for a while. We voted it off the table, and to the trash can. It was also way to wet. I had to bake it for an additional 45 minutes. I did drain the cottage cheese as directed, but clearly this wasn't enough. I won't be making this one again. (pumpkin pie cheesecake was very good!)09/21/08
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Having been raised on "the real thing," with gobs of eggs and full-fat cream cheese, I was skeptical--but this was fabulous! The texture was right on and the taste was wonderful. For cheesecake I'll use this recipe exclusively from now on. The crust will seem dry & powdery but it works, don't alter the recipe. Leave the cheesecake in the oven after baking at least an hour. If you make this for guests they probably will never know it's low fat unless you tell them!01/18/08




