NEW YORK CHEESECAKE (LIGHTER RECIPE)
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
sonja gildenhuys
[email protected]I've never made cheesecake before, but this recipe made it easy. I'm so glad I tried it, because it turned out amazing!
Md adgh
[email protected]This cheesecake is a must-try for any cheesecake lover. It's the perfect dessert for any occasion.
ConGHG
[email protected]I made this cheesecake for my family and they couldn't stop raving about it. They said it was the best cheesecake they'd ever had.
Lola Brown
[email protected]This cheesecake is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Hira Islam
[email protected]I'm not a huge fan of cheesecake, but this recipe changed my mind. It's so light and fluffy, I could eat it every day!
Raynard Ford
[email protected]The crust is the perfect combination of crunchy and crumbly. It's the perfect complement to the creamy cheesecake filling.
Emmy B
[email protected]I love that this recipe uses less sugar than traditional cheesecake recipes. It's still plenty sweet, but it's not too heavy.
Jackson Mwale
[email protected]This is the best cheesecake recipe I've ever tried. It's so light and fluffy, and the flavor is amazing.
Md.KhairuL HasaN
[email protected]I've made this cheesecake several times now and it always turns out perfect. It's so easy to make and always impresses my guests.
Roseline Jennings Jennings
[email protected]This cheesecake was a hit at my dinner party last night! Everyone loved it and couldn't stop talking about how creamy and delicious it was.