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    Great cheesecake recipes at Recipes.it

      RECIPE TITLE "New York Cheesecake Recipe"
    Source: Cooking Light magazine,
    Courtesy of: Cooking.com

    yields Makes 16 servings time--- difficultyeasy

    Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springforn pan with high (3-inch) sides. If you're not sure about the dimensions of your pan, use a ruler to measure the inside of the pan. To prevent cracks and ensure a creamy texture, the cheesecake needs to cool gradually in the closed oven for one hour.

      RECIPE INGREDIENTS

    For the Crust:
    2/3 cup all-purpose flour
    3 tablespoons sugar
    2 tablespoons chilled butter, cut into small pieces
    1 tablespoon ice water
    Cooking spray

    For the Filling:
    4 cups fat-free cottage cheese
    2 cups sugar
    2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
    1/4 cup all-purpose flour
    1/2 cup fat-free sour cream
    1 tablespoon grated lemon rind
    1 tablespoon vanilla extract
    1/4 teaspoon salt
    5 large eggs

      RECIPE METHOD

    Preheat oven to 400 degrees F.

    FOR THE CRUST:
    To prepare crust, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. Place
    2/3 cup flour and 3 tablespoons sugar in a food processor; pulse 2 times or until combined. Add butter; 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 x 3-inch springform pan coated with cooking spray. Bake at 400 degrees F for 10 minutes or until lightly browned; cool on a wire rack.

    Reduce oven temperature to 325 degrees F.

    FOR THE FILLING:
    Strain the cottage cheese through a cheesecloth-lined sieve for 10 minutes; discard liquid. Place cottage cheese in food processor; process until smooth.

    Place 2 cups sugar and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Add 1/4 cup flour, sour cream, and remaining ingredients to cream cheese mixture; beat well. Add cottage cheese, stirring until well blended. Pour mixture into prepared crust.

    Bake at 325 degrees F for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

    NOTE:
    You can also make the cheesecake in a
    10 x 2 1/2-inch springform pan. Bake at
    300 degrees F for 1 hour and 30 minutes or until almost set. Turn oven off. Cool cheesecake in closed oven 30 minutes.

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

      Nutrition Facts
    Calories: 291 Fat: 10g Carbohydrates: 38g
    Cholesterol: 98mg Sodium: 410mg Protein: 13g
    Fiber: 0g % Cal. from Fat: 31% % Cal. from Carbs: 52%

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