LOCATION: Recipes >> Desserts Cheesecake >> New York Style 02
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New York Style 02
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Tremendous Cheesecake
32 oz. no fat cream cheese or neufchatel, or a combination
16 oz. no fat sour cream
2 T. cornstarch
1 1/4 c. sugar
1 tsp. vanilla extract
1 tsp. lemon juice
5 eggs (I have not come up with a substitution on the eggs)
Using ingredients that are at room temperature (important), cream
the cheese(s) and sour cream. Add the sugar, cornstarch, lemon
juice, and vanilla and beat well. Add the eggs, one at a time,
mixing well on low speed if using a mixer. Try not to incorporate
too much air. Two ways to bake this: either pour over and bake in
your favorite crust (which has already been lightly baked) or put
in a 9" springform pan and nest inside another pan. Bake at 375
for about 1 hour, or until a knife inserted comes out clean. Turn
off the oven and let the cake cool for an hour in it (leave door
open). Let it sit an additional hour or two until it comes to room
temperature, then cover and refrigerate at least 5 hours.
This sets up so well, it's the closest lower fat version of New
York style cheesecake I have been able to come up with (hint, hint,
if someone can top this).
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