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32 oz No fat cream cheese or
-neufchatel; or a
-combination
16 oz No fat sour cream
2 tb Cornstarch
1 1/4 c Sugar
1 ts Vanilla extract
1 ts Lemon juice
5 Eggs (I have not come up
-with a substitution on the
-eggs)
From: Robin Ottoson rdottosn@csn.org
Date: Sun, 24 Jul 1994 23:18:04 -0400 (EDT)
Using ingredients that are at room temperature (important), cream the
cheeses and sour cream. Add the sugar, cornstarch, lemon juice, and vanilla
and beat well. Add the eggs, one at a time, mixing well on low speed if
using a mixer. Try not to incorporate too much air. Two ways to bake this:
either pour over and bake in your favorite crust (which has already been
lightly baked) or put in a 9″ springform pan and nest inside another pan.
Bake at 375 for about 1 hour, or until a knife inserted comes out clean.
Turn off the oven and let the cake cool for an hour in it (leave door
open). Let it sit an additional hour or two until it comes to room
temperature, then cover and refrigerate at least 5 hours. This sets up so
well;it’s the closest lower fat version of New York style cheesecake I have
been able to come up with (hint, hint, if someone can top this).
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings
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