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The Best Light Recipe Cookbook Cheesecake recipe

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Anna and Kristina just made this on tv and claimed it to be better than a full fat cheesecake which makes me very interested.

Anyone have the recipe to share in an edited version to satisfy copying rights? That would be awesome folks!!

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  1. Light New York Cheesecake
    from the Episode: Lighter Desserts
    https://community.cookinglight.com/ar...

    1. It is easy to make heavy cheesecake, but it is difficult to make a light, delicate, real New York cheesecake. There was a recipe published many years ago in The New Yorker that I can paraphrase:

      2 lb. cream cheese
      3/4 lb. sugar
      1/4 lb. cornstarch
      1/4 lb. unsalted butter
      1 qt. heavy cream
      6 lg. eggs
      juice of 2 med. lemons (and grated peel for more lemon taste)
      1/2 t vanilla extract (or more to taste)

      Heat oven to 350F. Beat cream cheese (sturdy e. g. KitchenAid mixer preferred) slowly, thoroughly and well. Still beating, add (in order) sugar, butter, starch, lemon juice (and peel for more lemon flavor), eggs, cream, and vanilla over 10-15 min. Grease a 9"X12-13"X2" pan and fill with batter. Place in a larger e. g. roasting pan and add water to 1". Bake until the top is golden brown but do not over bake (15-30 min.). Sorry that I can't be more exact about time. Perhaps my oven wasn't working well when it took 30 min. The thorough beating produces a light, airy cheesecake.

      2 Replies
      1. re: Joebob

        If I'm understanding the OP correctly, millygirl is discussing a cheesecake lighter in calories/fat, not a lighter textured cheesecake.
        Though that recipe looks fabulous Joebob, and I've saved it for future reference!

        1. re: OhioHound

          Thanks OhioHound. This can be lower calorie, depending on serving size. Regular/usual cheesecake is more calorie-dense. Except for the water bath, with a good mixer it is relatively easy.