Light New York Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 205.9
- Total Fat: 7.1 g
- Cholesterol: 57.2 mg
- Sodium: 248.0 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 0.3 g
- Protein: 7.0 g
View full nutritional breakdown of Light New York Cheesecake calories by ingredient
Introduction
This is an excellent low fat version of my favorite dessert, with about a third the calories and fat! It is a bit labor intensive, but it tastes divine. After all, if your low fat foods don't taste as good as the original, you won't stick with it, right? This is an excellent low fat version of my favorite dessert, with about a third the calories and fat! It is a bit labor intensive, but it tastes divine. After all, if your low fat foods don't taste as good as the original, you won't stick with it, right?Number of Servings: 16
Ingredients
-
Crust:
9 whole low fat graham crackers
4 tbsp unsalted butter, melted
1 tbsp sugar
Filling:
1 pound 1% cottage cheese
1 pound light cream cheese (NOT Neufchatel cheese)
8 ounces low-fat yogurt cheese (see instructions)
1 1/2 cups sugar
1 tsp vanilla extract
1 tsp lemon zest
1/4 tsp salt
3 large eggs, room temperature.
EQUIPMENT:
Fine mesh strainer
Food processor
9-inch springform pan
Directions
Cooking time includes cooling time.
TO MAKE YOGURT CHEESE:
1. Line a mesh strainer with 2-3 coffee filters and set over small bowl.
2. Spoon about 2 cups of low-fat plain yogurt into strainer and cover with plastic wrap.
3. Set in refrigerator 10-12 hours until about 1 cup of liquid has drained from yogurt.
FOR CRUST:
1. Heat oven to 325 degrees. Process graham crackers in a food processor to fine crumbs, about 30 seconds. Mix the crumbs, melted butter, and sugar together, then pout into a 9-inch springform pan.
2. Press crumbs firmly into an even layer. Bake crust 10-15 minutes, then cool on a wire rack about 30 minutes.
FOR FILLING:
1. While crust is cooling, increase oven temperature to 500 degrees. Line a shallow baking dish with 2-3 layers of paper towels and spoon cottage cheese into dish. Let drain on towels for 30 minutes.
2. Process drained cottage cheese in a food processor until smooth and no visible lumbs remain, about 1 minute, scraping down the bowl s needed. Add the cream cheese and yogurt cheese into the food processor and continue to process until smooth, 1-2 minutes, scraping down bowl as necessary. Add the sugar, vanilla, lemon zest, and salt and continue to process until smooth. With the processor running, add eggs one at a time and continue to process until smooth.
4. Spray the insides of the springform pan without disturbing the baked crust. Pour the processed cheese mixture into the cooled crust and bake for 10 minutes at 500 degrees.
5. Without opening the oven door, reduce oven temperature to 200 degreese and continue to bake until the center of the cheesecake reaches 150 degrees, about 1 1/2 hours.
6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Cool until barely warm, about 2 1/2 to 3 hours, running a paring knife around edge of cake about every hour or so. Cover the cake and refrigerate at least 3 hours.
7. Unmold cake by running paring knife around edges a final time, then remove sides of the pan. Blot any excess moisture from teh top with paper towel. Let stand at room temperature for 30 minutes before slicing into 16 even pieces.
Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user ALL4THECOOKIES.
TO MAKE YOGURT CHEESE:
1. Line a mesh strainer with 2-3 coffee filters and set over small bowl.
2. Spoon about 2 cups of low-fat plain yogurt into strainer and cover with plastic wrap.
3. Set in refrigerator 10-12 hours until about 1 cup of liquid has drained from yogurt.
FOR CRUST:
1. Heat oven to 325 degrees. Process graham crackers in a food processor to fine crumbs, about 30 seconds. Mix the crumbs, melted butter, and sugar together, then pout into a 9-inch springform pan.
2. Press crumbs firmly into an even layer. Bake crust 10-15 minutes, then cool on a wire rack about 30 minutes.
FOR FILLING:
1. While crust is cooling, increase oven temperature to 500 degrees. Line a shallow baking dish with 2-3 layers of paper towels and spoon cottage cheese into dish. Let drain on towels for 30 minutes.
2. Process drained cottage cheese in a food processor until smooth and no visible lumbs remain, about 1 minute, scraping down the bowl s needed. Add the cream cheese and yogurt cheese into the food processor and continue to process until smooth, 1-2 minutes, scraping down bowl as necessary. Add the sugar, vanilla, lemon zest, and salt and continue to process until smooth. With the processor running, add eggs one at a time and continue to process until smooth.
4. Spray the insides of the springform pan without disturbing the baked crust. Pour the processed cheese mixture into the cooled crust and bake for 10 minutes at 500 degrees.
5. Without opening the oven door, reduce oven temperature to 200 degreese and continue to bake until the center of the cheesecake reaches 150 degrees, about 1 1/2 hours.
6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Cool until barely warm, about 2 1/2 to 3 hours, running a paring knife around edge of cake about every hour or so. Cover the cake and refrigerate at least 3 hours.
7. Unmold cake by running paring knife around edges a final time, then remove sides of the pan. Blot any excess moisture from teh top with paper towel. Let stand at room temperature for 30 minutes before slicing into 16 even pieces.
Serves 16
Number of Servings: 16
Recipe submitted by SparkPeople user ALL4THECOOKIES.