New York Cheesecake—Light

Make this lower-cal version of a favorite classic dessert.

by Dani Yokhna

New York Cheesecake
Courtesy Stock.XCHNG



  • 1½ cups low-fat graham cracker crumbs
  • 1 T. sugar
  • 5 T. butter (or butter substitute), melted


  • 32 ounces American Neufchâtel cheese
  • 1½ cups sugar
  • 3/4 cup 1-percent milk
  • 4 eggs
  • 1 cup light sour cream
  • 1 T. vanilla extract
  • 1/4 cup all-purpose flour


Preheat oven to 350 degrees F.

In a bowl, combine the graham cracker crumbs, sugar and melted butter. Mix with a fork until well combined. Press onto the bottom and up the sides of a lightly greased 9-inch springform pan. Bake for 6 to 8 minutes, until crust is golden. Set aside to cool.

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In a large bowl, beat Neufchâtel cheese with an electric mixer. Gradually add sugar, and beat until smooth. Blend in milk, then add eggs one at a time, mixing after each addition. Mix in sour cream, vanilla and flour, and beat until smooth. Pour filling into prepared crust. Bake 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours, to prevent cracking. Chill in refrigerator until ready to serve.

Serves 8.

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