Sunday, May 8, 2011

Light New York Cheesecake



My family loves cheesecake. Especially New York Cheesecake. However, my dad dislikes "low fat" baking. I made this cake for his birthday without telling him it was a "light" version. He loved it! I knew this recipe was a hit when he went back for seconds.

Most New York Cheesecakes call for 4 or 5 bricks of cream cheese whereas this one from Cooking Light only uses 2. Best of all, you can't even tell the difference. It is creamy, dense and everything a full-fat version should be. By using pureed cottage cheese (I used 2%) as a substitute for some of the cream cheese, you get the classic texture and tang but without the fat. Feel free to use low-fat cream cheese and low-fat sour cream in this recipe.

This recipe makes a tall - 3 inch - cake. Make sure your pan is deep enough to accommodate the filling. Alternately, use a 10" springform for a wider, shorter cake.



***Tip: Storing Cheesecake*** Put a paper towel between the cheesecake and the plastic wrap when storing the cheesecake in the fridge. This will absorb the condensation that forms on the plastic wrap, thus keeping your cheesecake top dry with no beads of moisture on top.



Light New York Cheesecake1 - 9" cake | adapted from Cooking Light

2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter

4 cups 2% cottage cheese
2 cups sugar
Two 8-ounce blocks cream cheese, softened
1/4 cup flour
1/2 cup sour cream
1 tablespoon grated lemon rind
1 tablespoon vanilla extract
1/4 teaspoon salt
5 large eggs

1. Preheat oven to 325 degrees F. To prepare crust, combine graham crumbs, sugar and melted butter. Press evenly into bottom of a 9" springform pan with 3" sides. Note: If you don't have a pan with 3" sides, use a 10" springform instead.

2. To prepare filling, strain the cottage cheese well to remove excess liquid. Place strained cottage cheese in food processor; process until smooth.

3. 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.

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

3 comments:

Catalina said...

I haven't tried the "real" cheesecake yet, as cream cheese isn't available where I live, but I hope I'll be able to get some asap because yours look so good! I really wouldn't guess it's low fat :D

Natalie said...

Yum! I made a cheesecake this weekend that used only 8 oz cream cheese (plus 1 cup sour cream)...it was fabulous! Lighter versions can absolutely be good!

Jessica said...

I'd love to try this one - I always have cottage cheese in the fridge, anyway! It looks every bit as rich and delicious as the "real" kind.