>From the Betty Crocker website...
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!
Prep Time:30 min
Start to Finish:14 hr 5 min
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
1. Move oven rack to lowest position. Heat oven to 425ºF. 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 200ºF. 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.
Rhonda G in Missouri