New York Cheesecake
We've cut some of the fat from this creamy cheesecake by using reduced-fat cream cheese and sour cream.
Number of servings : 16
Prep time: 20 minutes
Cooking time: 1 hour, 10 minutes + at least 4 hours cooling time
Type of meal : | Cakes | Cakes
Special diet : | Low fat
1½ cups gingersnap crumbs
6 tablespoons (¾ stick) unsalted butter or margarine, melted
4 packages (8 ounces each) Neufchâtel cream cheese, at room temperature
1 cup sugar
2 large eggs
2 large egg whites
1 tablespoon vanilla extract
2 teaspoons grated lemon rind
1 cup reduced-fat sour cream
1 tablespoon sugar
2 teaspoons vanilla extract
- Preheat oven to 325°F. To make the crust: In a 9-inch springform pan, mix the crumbs and butter. Press evenly in the bottom of the pan and halfway up the sides.
- To make the filling: In a large bowl, with an electric mixer on medium, beat the cheese and sugar until smooth. Add the eggs, egg whites, vanilla, and lemon rind. Beat, scraping the sides of the bowl occasionally, for 5 minutes, or until creamy. Pour into the crust. Bake for 1 hour, then cool in the pan on a rack for 10 minutes.
- While the cake cools, make the topping. Mix the topping ingredients in a small bowl, then spread on top of the cake. Return the cake to the oven and bake at 325°F for 10 minutes more, or until the topping is set. Turn off the oven, leaving the door ajar and letting the cake stand in the oven for 30 minutes. Cover and refrigerate at least 4 hours.