Monday, September 17, 2012

(Light) New York Cheesecake

Cheesecake sounded really good so I whipped one up this past weekend. My husband and I love cheesecake. This recipe is very easy and light too! Believe me you can't tell. My husband said this my be the best cheesecake I have ever made! There is a hit of lemon and combined with the creamy cake, it pairs up perfectly. Add a bit of raspberry sauce on top and it is heaven. Believe me. So. Good.


3/4 cup graham cracker crumbs
2 tablespoons margarine, melted
2 tablespoons sugar
5 packages of reduced fat cream cheese, soft (room temp)
1 3/4 cup sugar
1/4 cup flour
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 1/4 egg beaters
2 egg yolks

Raspberry sauce:

1 package frozen raspberries
3-4 tablespoons sugar
1 teaspoon corn starch

1. In a small bowl mix the graham cracker crumbs, sugar, and the melted butter together. Press into the bottom of a 9 inch springform pan.
2.In a large bowl or mixer beat cream cheese, 1 3/4 cup sugar, the flour, lemon peel and the salt until smooth. Beat in the egg beaters and yolks until well blended. Pour over the graham cracker crust.
3. Bake at 425 for 15 minutes.
4. Reduce the heat to 250 and bake for an hour longer. ( I kept mine in for another 30 minutes because the center wasn't done, but every oven is a bit different) The center will become firm after it has time to cool. Turn off the oven and leave the cheesecake in the warm oven for another 30 minutes. Next remove from oven and cool on a wire rack for 30 minutes.
5. I know it seems like a lot of cooling steps but believe me it is worth it! Ok, next carefully run a knife around the side of the cheesecake to loosen the sides. Put it in the fridge uncovered for 3 hours. After the cake has cooled cover it and refrigerate another 9 hours to firm up. I always make mine in the evening and let it cool over night. Then it is ready the next day. You could always make it in the morning and have it for dessert that evening.
6. Run a knife around edges again and carefully remove the side of the pan. Top with raspberry or chocolate sauce.


1. Dump your whole bag of raspberries into a saucepan and bring them to a simmer. When they are nice and soft add your sugar. Taste and add more sugar to your liking. Now, I strain my sauce to take out all the seeds because my hubby doesn't like having seeds in his teeth. So if you want to strain them out, now is the time. Use a mesh strainer and strain all the berries into a bowl so the sauce is smooth. Put the sauce back into the sauce pan and bring it to a simmer. Combine your cornstarch with about a 1/2 teaspoon of water and add it to the sauce. Bring it to a boil and stir until your sauce has thickened. Let it cool and drizzle over your cheesecake!

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