Indulge Yourself – New York Style Cheesecake

By Cindy Bishop on 05/19/2006
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Cooking Light – what a great magazine for delicious healthy recipes. I don’t think I’ve ever taken a recipe from their pages that wasn’t delicious. Last week I posted about the food cravings I’ve been having lately and one of my favorite foods I neglected to include was New York style cheesecake. Good Grief, who doesn’t love cheesecake?

So, leave it to the clever folks at Cooking Light to come up with a terrific recipe that tastes just as delicious and rich as a slice of cheese cake right out of your favorite neighborhood deli.  Perfect for entertaining, taking to a special event, or just enjoying all by yourself!

New York Style Cheesecake from Cooking Light
“Because we wanted the height of a traditional New York-style cheesecake, we baked this in a spring form 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.”

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

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 spring form 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 spring form pan. Bake at 300º for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

For more healthy recipes check out the other delicious websites listed on this blog or visit Green Mountain Healthy Living Recipe Favorites

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