Best 2 New York Cheesecake Lighter Recipes
Looking for a delectable cheesecake without the heavy guilt? Your search ends here. This article presents a unique culinary adventure, guiding you through the creation of a lighter version of the iconic New York cheesecake. We've carefully selected ingredients and techniques that maintain the creamy texture and tantalizing flavor of the classic cheesecake while reducing the overall richness. Follow our step-by-step instructions and discover how simple it is to enjoy this lighter, yet equally satisfying indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
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
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 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
Tips:
- For a creamier cheesecake, use full-fat cream cheese and sour cream.
- Make sure the cream cheese and sour cream are at room temperature before mixing them together. This will help them blend smoothly and avoid lumps.
- Do not overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and dry.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before refrigerating it. This will help the cheesecake set properly.
- When refrigerating the cheesecake, cover it tightly with plastic wrap. This will prevent the cheesecake from absorbing odors from other foods in the refrigerator.
Conclusion:
This New York-style cheesecake is a classic dessert that is perfect for any occasion. It is creamy, rich, and delicious, and it is sure to be a hit with everyone who tries it. With a few simple tips, you can make this cheesecake at home that is just as good as anything you would find at a restaurant. So next time you are looking for a special dessert to make, give this New York-style cheesecake a try. You won't be disappointed!
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