Best New York Cheesecake Lighter Recipes

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NEW YORK CHEESECAKE (LIGHTER RECIPE)



New York Cheesecake (lighter recipe) image

With its creamy texture and rich flavor, this light version of a classic dessert will easily pass for a high-fat indulgence!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 14h5m

Yield 16

Number Of Ingredients 12

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

Steps:

  • Move oven rack to lowest position. Heat oven to 425°F. Lightly grease side only of 9-inch springform pan with shortening.
  • In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan.
  • 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.
  • Bake 15 minutes.
  • Reduce oven temperature to 200°F. 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.
  • 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.
  • 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.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 0 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 390 mg

NEW YORK CHEESECAKE (LIGHTER RECIPE)



New York Cheesecake (lighter recipe) image

With its creamy texture and rich flavor, this light version of a classic dessert will easily pass for a high-fat indulgence!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 14h5m

Yield 16

Number Of Ingredients 12

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

Steps:

  • Move oven rack to lowest position. Heat oven to 425°F. Lightly grease side only of 9-inch springform pan with shortening.
  • In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan.
  • 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.
  • Bake 15 minutes.
  • Reduce oven temperature to 200°F. 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.
  • 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.
  • 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.

Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 0 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 390 mg

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