New York Cheesecake

By Hklbrries

New York Cheescake was introduced in the 1920s by Jewish delicatessens, and made popular by such New York restaurants as Lindy's and Junior's.

Because we wanted the height of a traditional New York-style cheesecake, we baked this in a springform 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.

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

Ingredients

• Crust:
• 2/3 cup all-purpose flour
• 3 tbsp sugar
• 2 tbsp chilled butter, cut into small pieces
• 1 tbsp ice water
• Cooking spray
• 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 tbsp grated lemon rind
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 5 large eggs

Details

Servings 16

Preparation

Step 1

Preheat oven to 400 F.

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 tbsp 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-by-3-inch sprinform pan coated with cooking spray. Bake at 400 F for 10 minutes or until lightly browned; cool on a wire rack.

Reduce oven temperature to 325 F.

To prepare 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 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.