Light Lower Fat New York Cheesecake Recipe

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Light Lower Fat New York Cheesecake
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Ingredients
17
Count
Nutrition
146
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Mix the graham cracker crumbs, melted butter, and sugar together in a medium bowl. 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. Let cool on a wire rack while preparing the filling.
  2. For the filling: Increase the oven temperature to 500 degrees. 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.
  3. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the work bowl once or twice. Add the cream cheese and yogurt cheese and process until smooth, 1 to 2 minutes, scraping down the work bowl once or twice. Add the salt, sugar, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the work bowl once or twice. With the processor running, add the eggs, one at a time and process until smooth.
  4. Being careful to not disturb the baked crust, spray the sides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the filling into the cooled crust and bake 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, 1 to 1 1/2 hours.
  5. Transfer the cake to a wire rack, and run a paring knife around the edge of the cake. Let cool until barely warm, 2 1/2 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.
  6. To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 10 minutes. 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, then cut into wedges.
  7. For the Topping: Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
  8. Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12. To serve, spoon a portion of sauce over individual slices of cheesecake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 146.29 Kcal (612 kJ)
Calories from fat 68.39 Kcal
% Daily Value*
Total Fat 7.6g 12%
Cholesterol 35.09mg 12%
Sodium 130.13mg 5%
Potassium 61.51mg 1%
Total Carbs 16.39g 5%
Sugars 13.44g 54%
Dietary Fiber 0.36g 1%
Protein 3.15g 6%
Vitamin C 7.6mg 13%
Iron 0.2mg 1%
Calcium 30.8mg 3%
Amount Per 100 g
Calories 214.92 Kcal (900 kJ)
Calories from fat 100.48 Kcal
% Daily Value*
Total Fat 11.16g 12%
Cholesterol 51.55mg 12%
Sodium 191.18mg 5%
Potassium 90.37mg 1%
Total Carbs 24.08g 5%
Sugars 19.75g 54%
Dietary Fiber 0.52g 1%
Protein 4.63g 6%
Vitamin C 11.2mg 13%
Iron 0.3mg 1%
Calcium 45.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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