The Best Light Recipe Cookbook Cheesecake recipe
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!!
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.