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

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.