Deli-Style New York Cheesecake
What makes New York Cheesecake such a winner? A scrumptious crust, a uniquely creamy texture, and a wonderful hint of lemon.
Serves: Serves: 12
- 1 1/2 cups purchased graham cracker crumbs or 12 (2 1/2-inch) graham cracker squares, made into crumbs
- 1/4 cup pourable Sugar Twin or Sprinkle Sweet
- 2 tablespoons reduced-calorie margarine, melted
- 3 (8-ounce) packages Philadelphia fat-free cream cheese
- 2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix
- 1 cup Carnation Nonfat Dry Milk Powder
- 1 cup water
- 3 eggs, slightly beaten, or equivalent in egg substitute
- 1/2 cup Land O Lakes no-fat sour cream
- 3 tablespoons lemon juice
- 2 teaspoons vanilla extract
- Preheat oven to 325 degrees. Spray an 8-by-8-inch spring-form pan with butter-flavored cooking spray.
- In a medium bowl, combine graham cracker crumbs, Sugar Twin, and margarine. Gently press crumbs into prepared pan.
- In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water, and eggs. Mix well using a wire whisk.
- Blend in sour cream, lemon juice, and vanilla extract. Pour mixture into prepared pan. Gently rotate pan to settle batter.
- Bake for 50 to 60 minutes or until cake is set 2 inches from the edges, but the center is still pudding-like.
- Turn oven off, open door, and let cake set in oven for 15 minutes.
- Place pan on a wire rack and allow to cool completely.
- Remove sides of pan and refrigerate cake for at least 2 hours. Cut into 12 servings.
- 1. A self- seal sandwich bag works great for crushing graham crackers. 2. When serving, good garnished with 1 tablespoon spreadable fruit and Cool Whip Lite.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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