Cheesecake Recipe for My Inner BovinePosted: December 20, 2011
In my last post I made my affinity for Cheesecake known. Cheesecake is my kryptonite. If I’m in the right mindset I can resist chips, I can resist cookies but it is physically impossible for me to say no to
one three piece(s) of cheesecake. I can eat cheesecake until I feel sick…so sick that I, Ima Bovine, never want to eat again…which is a rare state indeed.
So, I went trolling around the Weight Watcher’s website and look what I found….a recipe for Classic New York Style Cheesecake….I know, I know, I still can’t eat 3 pieces but at least I can have one piece guilt free!
Classic New York–Style Cheesecake
Weight Watchers Recipe
Prep time: 15 min
Cook time: 55 min
To crush the graham crackers, place them in a large zip-close plastic bag, squeeze out the air, and seal the bag.
|10 whole reduced-fat graham crackers, crushed to crumbs (about 1 1⁄2 cups)|
|1 Tbsp light corn syrup|
|1 Tbsp unsalted butter|
|2 cup(s) fat-free sour cream|
|1/4 cup(s) sugar|
|1 tsp vanilla extract|
|16 oz low fat cream cheese, (Neufchâtel), softened|
|1 1/4 cup(s) sugar|
|2 large egg(s)|
|2 large egg white(s)|
|1 Tbsp lemon zest, grated (about 2 lemons)|
|1 Tbsp fresh lemon juice|
|1 tsp vanilla extract|
- Preheat the oven to 350°F. Spray a 10-inch springform pan with nonstick spray.
- To make the crust, combine the crust ingredients in a small bowl until moistened. Press the crumb mixture firmly onto the bottom of the pan; refrigerate.
- To make the topping, whisk together the topping ingredients in a medium bowl; cover and refrigerate.
- To make the cake, with an electric mixer on medium speed, beat the cream cheese in a large bowl until very smooth, about 3 minutes. Gradually add the sugar, beating until fluffy, about 2 minutes. Beat in the eggs, one at a time, until well blended. Beat in the egg whites, lemon zest and juice, and vanilla until blended.
- Pour the batter over the crust. Bake until the edge of the cheesecake is set and the center jiggles slightly, 55 – 60 minutes. Let cool in the pan on a rack 15 minutes. Spoon the sour cream topping over the cake; spread evenly with a narrow metal spatula. Cover and refrigerate at least 8 hours or up to 2 days. Yields 1⁄24 of cake per serving.
- Use a rolling pin or the bottom of a heavy saucepan to turn the crackers into fine crumbs.
On another note, I just received an email for with a great last minute gift idea that I figure other Bovines would enjoy…. At http://www.restaurant.com, you can save 90% on Restaurant Gift Certificates with the code JOY. Pay $1 for a $25 certificate or pay $4 for $100
My Inner Bovine