New York Cheesecake
Source of Recipe
Unknown
Recipe Introduction
I love to make Cheese Cake, and this is a very good one.
List of Ingredients
INGREDIENTS FOR 16 SERVINGS:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled stick margarine -- cut into small
pieces
1 tablespoon ice water
Vegetable cooking spray
3 blocks nonfat cream cheese -- (8-ounce) softened
2 blocks Neufchatel cheese -- (8-ounce) softened
1 3/4 cups sugar
3 Tblsp. all purpose flour
1 Tblsp. vanilla extract
1 1/2 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 tsp. salt
5 eggs
Recipe
INSTRUCTIONS:
Preheat oven to 400 degrees.
Place 2/3 cup flour and 2 tablespoons sugar in a food processor, and pulse 2
times or until combined. Add chilled margarine; pulse 6 times or until mixture
resembles coarse meal. With processor on, slowly pour ice water through food
chute, processing just until blended (do not allow dough to form a ball).
Firmly press mixture into bottom of a 9-inch springform pan coated with
cooking spray. Bake at 400 degrees for 10 minutes; let cool on a wire rack.
Preheat oven to 525 degrees or to highest oven setting. Combine cheeses in a
large bowl; beat at high speed of a mixer until smooth. Add 1-3/4 cups sugar
and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time,
beating well after each addition.
Pour cheese mixture into prepared pan; bake at 525 degrees for 7 minutes.
Reduce oven temperature to 200 degrees, and bake 45 minutes or until almost
set.
Remove cheesecake from oven, and let cool to room temperature. Cover and chill
at least 8 hours. Garnish with lemon zest, orange slices, and lemon slices, if
desired. Yield: 16 servings (serving size: 1 wedge).
NUTRITIONAL INFORMATION:
CALORIES 261 (32% from fat); PROTEIN 11.7g; FAT 9.2g (sat 4.8g, mono 1.3g,
poly 0.7g); CARB 31.4g; FIBER 0.2g; CHOL 97mg; IRON 0.6mg; SODIUM 449mg; CALC
147mg
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