Light New York Cheesecake
By America's Test KitchenPublished on April 24, 2012
Yield
Serves 12
Ingredients
Crust
9 whole graham crackers (5 ounces/142 grams), broken into rough pieces and processed in a food processor to fine even crumbs (about 1 ¼ cups)4 tablespoons unsalted butter (½ stick), melted1 tablespoon sugarFilling
1 pound (454 grams) 1% cottage cheese 1 pound (454 grams) light cream cheese, at room temperature1 ½ cups sugar (10 ½ ounces/298 grams)8 ounces (227 grams/1 cup) low-fat yogurt cheese (see note)¼ teaspoon salt ½ - 1 teaspoon grated zest from 1 lemon1 tablespoon vanilla extract 3 large eggs, at room temperatureVegetable cooking spray Fresh Strawberry Topping (optional)Before You Begin
Be sure to use light cream cheese in this recipe—it is most commonly sold in tubs, not blocks. You can buy low-fat yogurt cheese (also called labne) or make your own with low-fat yogurt—allow at least 12 hours for the yogurt to drain. For a more lemony flavor, use the higher amount of lemon zest.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Cool on a wire rack. Increase the temperature to 500 degrees.
- Meanwhile, line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.
- Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl as needed. Add the cream cheese and yogurt cheese and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the eggs one at a time and continue to process until smooth.
- Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.
- Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1½ hours.
- Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool the cake at room temperature until barely warm, 2½ to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
- To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 1 minute. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes before slicing.
for the crust
for the filling
Yield
Serves 12Ingredients
Crust
Filling
Ingredients
Crust
Filling
Ingredients
Crust
Filling
Why This Recipe Works
Of all the desserts that people long for in low-fat form, cheesecake is probably the most popular—but it’s also the most difficult to lighten. Why? One modest slice of cheesecake boasts nearly 600 calories and about 40 grams of fat. Start removing the fat and sugar in the cake and flavor and texture can suffer terribly, as evidenced by the light recipes we tried. These cheesecakes were simply inedible—rubbery, gummy, and chock-full of artificial flavors. We set out to develop a light cheesecake worth eating.
Three key steps produced our desired results. We replaced full-fat cream cheese and sour cream with a combination of light cream cheese, low-fat cottage cheese, and low-fat yogurt cheese. And to ensure a firm, not loose, filling, we drained the cottage cheese—this rid it of excess moisture. We cut the fat further by using a reduced number of whole eggs instead of whole eggs and yolks. And, finally, we pureed the filling in a food processor for an ultrasmooth texture. The result? A rich, creamy cheesecake with about half the calories and three-quarters less fat than the original.
Before You Begin
Be sure to use light cream cheese in this recipe—it is most commonly sold in tubs, not blocks. You can buy low-fat yogurt cheese (also called labne) or make your own with low-fat yogurt—allow at least 12 hours for the yogurt to drain. For a more lemony flavor, use the higher amount of lemon zest.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Cool on a wire rack. Increase the temperature to 500 degrees.
- Meanwhile, line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.
- Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl as needed. Add the cream cheese and yogurt cheese and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the eggs one at a time and continue to process until smooth.
- Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.
- Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1½ hours.
- Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool the cake at room temperature until barely warm, 2½ to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
- To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 1 minute. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes before slicing.
for the crust
for the filling
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