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Diva Style New York Cheesecake

November 8, 2014

 

Diva-Style New York Cheesecake

Serves 12.


 

Crust
8 to 9 whole graham crackers, (5 ounces) 1 ¼ cups
4 tablespoons, ½ stick butter, melted
1 tablespoon Splenda or stevia

 

Filling
1-lb (1 percent) cottage cheese
8-ounce low-fat yogurt cream cheese (or Greek-style yogurt cream cheese)
1-lb light cream cheese, room temperature
1 1/2 cups Splenda or stevia
1 tablespoon vanilla extract
½ to 1 tablespoon lemon zest
1/4 teaspoon salt
3 large eggs, room temperature

 

For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham crackers in a food processor to fine, even crumbs, about 30 seconds. Add in melted butter and sugar substitute and pulse or stir to combine.  Pour crumbs into a 9‑inch springform pan (or 9-inch cake pan or 9 x 7 inch baking pan lined with parchment paper on bottom and sides.  Press into an even layer using the flat bottom of a measuring cup or glass. Bake the crust until fragrant (and lightly browned around the edges), 10 to 15 minutes. Let cool on a wire rack for 30 minutes.

 

For the filling: While the crust cools, increase the oven temperature to 500 degrees. Line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes (this can also be done in a fine strainer). Process the drained cottage cheese in a food processor until very smooth and no visible lumps remain, about 1 minute, scraping down the bowl as needed. Add the cream cheese and yogurt cream cheese and continue to process until smooth, 1 to 2 minutes, scraping down the bowl as needed.


Add the sugar, vanilla, lemon zest, and salt and continue to process until smooth, about 1 minute. With the processor running, add the eggs one at a time and continue to process until smooth.


Being careful not to disturb the baked crust, coat the inside of the pan with vegetable oil spray. Set the pan on a rimmed baking sheet. Pour the cheese mixture into the cooled crust and place in the oven.

 

 

Bake for 10 minutes at 500F. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1 hour and 30 minutes, rotating the pan halfway through baking.

 

Transfer the cake to a wire rack and run a paring knife around the edge of the cake. Let cool until barely warm, 21/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, about 3 hours.

 

To serve, wrap a wet, hot kitchen towel around the springform pan and let stand for 1 minute. Remove the sides of the pan. Blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes before serving.

Top with Greek Yogurt sweetened with honey and cinnamon and sliced fresh fruit.

 

Per Serving: Cal 250; Fat 13g; Sat Fat 8g; Chol 90mg; Carb 40g; Protein 13g; Fiber 0g; Sodium 500mg

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