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New York Cheesecake

Cooking Light

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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Worthy of a Special Occasion

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
Cooking Light, JULY 2002