Amazing New York-style Cheesecake

Preparation info

  • Makes one

    8½ - or 9 inch

    Cake
    • Difficulty

      Medium

Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

We honestly didn’t think we were going to be able to come up with a cheesecake that was low in fat yet also good enough to be worth the bother. We were both surprised and delighted by this one. Roughly based on the Lindy’s New York original, it’s light but rich and creamy. The flavor is mellow, with a lemony edge. And it bakes up perfectly—no cracks, with the palest gold edges.

Ingredients

  • 1 cup gingersnap crumbs (about 15 cookies)
  • 1 tablespoon egg white (about ½ of 1 large) lightly beaten with a fork

    Method

    • Heat the oven to 375°F. Separate the bottom and sides of an 8½-or 9-inch springform pan. Spray the bottom with nonstick cooking spray.
    • Combine the gingersnap crumbs with the beaten egg white in a bowl, moistening the crumbs. Press the mixture into the bottom of the pan. Bake the crust until golden, about 8 minutes. Set aside on a wire rack to cool. Spray the sides of the pan and gently attach to the bottom. Set the pan aside. (If you don’t trust the seal of the springform, wrap a sheet of foil tightly around the bottom and sides.)
    • Heat the oven to 550°F.
    • Combine the cream cheese, Yogurt Cheese, sugar, lemon zest, and orange zest in a large mixing bowl and beat with an electric mixer at medium speed until creamy. Meanwhile, process the cottage cheese in a food processor until smooth and creamy. Add to the mixer bowl and continue to beat until very smooth. Add the vanilla, eggs, and egg whites, one at a time, mixing until smooth after each addition. Add the flour and mix until well combined. Pour the filling into the pan. Bake for 12 minutes.
    • Reduce the heat to 200°F and bake 1 hour longer. The cheesecake should be set and lightly golden around the edges. Cool the cheesecake, in the pan, on a rack. While the cake is still warm, run a knife gently around the edge of the cake. When the cake has cooled to room temperature, cover the pan with plastic wrap, without letting the wrap touch the surface of the cake. Place it in the refrigerator for at least 6 hours, or overnight.
    • Remove the cake from the refrigerator about 20 minutes before serving. Carefully remove the sides of the pan and place the cake, on its base, on a serving plate. If you like, scatter fresh berries on the plate around the outside of the cake. Cut with a knife blade dipped in hot water between each slice.