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Heavenly Light New York-Style Cheesecake with Strawberry Glaze

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Yield:

18 pieces

Crust


10 whole graham crackers,  broken into fours
4 tbsp. butter, melted
¼ cup sugar

 

Filling


99% residue-free cooking or baking spray
1 16-oz. container 2% fat cottage cheese 
3 8-oz. containers 1/3 less fat cream cheese at room temperature or 2 8-oz containers 1/3 less fat cream cheese and 1 8 oz. container Greek yogurt/cream cheese blend
1 ¾ cups sugar mixed with ½ tbsp. cornstarch
3 eggs, lightly beaten
1 tbsp. vanilla extract 
2 tsp. lemon extract
1 tsp. lemon zest (optional)

 

Crust: 

 

 

Adjust oven rack to center and preheat to 350 F. Process gram crackers into fine crumbs. Transfer crumbs to a mixing bowl and combine with sugar and butter. Spray a 9-inch springform pan with baking spray. Transfer crust mixture to pan pressing crumbs evenly onto bottom. Bake 8 to 12 minutes, remove from oven and set aside to cool before filling.

 

Filling: 

Process cottage cheese in a food processor or blender until smooth and no lumps remain, about 2 to 3 minutes, scraping down work bowl as needed.

 

 

Place cream cheese and sugar in large bowl and mix at medium speed until smooth. Turn mixer to low, add cottage cheese, eggs, extracts, zest, and salt, blending together until combined. Do not over mix. Too much air in the batter can cause cracking. 
Pour batter into pan, smoothing top with a spatula. Bake at 350 F for 55 to 60 minutes until center has slightly risen and is barely set. Turn off heat and cool cake in oven with door ajar for 1 hour. 

 

Remove cheesecake from oven and cool for 2 ½ to 3 hours. While cake is cooling, run a knife or spatula around the outside edge of cake each hour to keep it from sticking to the sides of the pan. Wrap cake securely and chill at least 3 hours.

 

To Serve:

 

Remove the sides from pan, blot moisture from top of cake with a paper towel, and let stand at room temperature about 20 minutes before slicing and topping with Strawberry Glaze and fresh sliced strawberries or topping of choice. 

 

Nutritional Information:

260-266 Calories; 11-13g Fat; 7-8g Protein; 32-33g Carbohydrate; 63-68mg Cholesterol; 340–370mg Sodium

High-Fat Version:

 

655 Calories; 53g Fat; 11g Protein; 49g Carbohydrate; 235mg Cholesterol;

499mg Sodium  

 

Strawberry Glaze


1 16-oz container frozen sweetened strawberries or 4 cups fresh or frozen unsweetened
 whole berries and ¼ cup sugar
2 tbsp. any berry liqueur, framboise liqueur, kirsch, etc. (optional)
  1. Place strawberries in a food processor or blender with sugar (if not using presweetened strawberries) and liqueur and process until smooth.

Yield:

3½ cups or 28 2 tbsp. servings 44 Calories; 0 Fat; 0 cholesterol; 0.2g Protein; 11g Carbohydrate; 1.4g Dietary Fiber; 0 Sodium.

Watch here as Chef Mary makes this cheesecake live on Fox 13.

 

 

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