New York Cheesecake

Cost: About $16 ($1.36 per serving) - graham crackers ($2.29), low-fat cottage cheese ($1.65), light cream cheese ($1.89 x 2), plain yogurt ($2.19), lemon ($0.50), strawberries ($3.50), strawberry jam ($2.39).

Yield: 12 servings

Crust

• 9 whole graham crackers (5 ounces), broken into rough pieces and processed in a food processor to fine even crumbs (about 1 1/4 cups)
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 tablespoon sugar

Filling

• 1 pound 1 percent (low fat) cottage cheese
• 1 pound light cream cheese, at room temperature (sold in tubs - takes 2)
• 8 ounces (1 cup) low-fat yogurt cheese (make yourself)
• 1 1/2 cups (10 1/2 ounces) sugar
• 1/4 teaspoon salt
• 1/2-1 teaspoon grated zest from 1 lemon
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• Vegetable oil spray
• Fresh strawberry topping (optional)

1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom. Bake the crust until fragrant and beginning to brown 10 to 15 minutes. Cool on a wire rack. Increase the temperature to 500 degrees.
2. For the Filling: Meanwhile, line a medium bowl with a clean dish towel or several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes.
3. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the bowl as needed. Add the cream cheese and yogurt cheese and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest, and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the eggs one at a time and continue to process until smooth.
4. Being careful not to disturb the baked crust, spray the insides of the springform pan with vegetable oil spray. Set the springform pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.
5. Bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant-read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1 1/2 hours.
6. Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool the cake at room temperature until barely warm, 2 1/2 to 3 hours, running a paring knife around the edge of the cake every hour or so. Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.
7. To unmold the cheesecake, wrap a hot kitchen towel around the springform pan and let stand for 10 minutes. Remove the sides of the pan and blot any excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature about 30 minutes before slicing.

Nutrition: Cal 340, Fat 13 g, Sat fat 8 g, Chol 85 mg, Carb 41 g, Protein 11 g, Fiber 0 g, Sodium 530 mg.

Per Serving with Topping: Cal 400, fat 13 g, sat fat 8 g chol 85 mg, carb 57 g, protein 11 g, fiber 1 g, sodium 540 mg.

Fresh Strawberry Topping

Yield: 3 cups

• 1 pound strawberries, hulled and cut lengthwise into 1/4 to 3/8 inch wedges
• 1/4 cup sugar
• 1/2 cup strawberry jam
• 1 tablespoon juice from 1 lemon

1. Toss the berries, sugar, and salt in a medium bowl and let stand until the berries have released some juice and the sugar has dissolved, about 30 minutes, tossing occasionally to combine.
2. Process the jam in a food processor until smooth, about 8 seconds. Transfer the jam to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then gently stir the warm jam into the strawberries. Cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12. To serve, spoon a portion of sauce over individual slices of cheesecake.

Nutrition: (1/4 cup) Cal 60, Fat 0 g, Sat Fat 0 g, Chol 0 mg, Carb 16 g, Protein 0 g, Fiber 1 g, Sodium 10 mg.

Comments: This recipe cuts 240 calories, 30 grams of fat, 18 grams of saturated fat and 180 mg of cholesterol from the original recipe and you wouldn’t even know it’s the light version. At 400 calories with topping, it still is a once in awhile treat. It took about two days to prepare everything for the cake, but it was worth it. The cake was creamy and delicious. Definitely restaurant quality.

You need to use light cream cheese, which is sold in a tub and not in the blocks. The 1 percent cottage cheese is low fat cottage cheese. The easiest way to get the yogurt cheese is to make it yourself. To make 1 cup of it you get 16 ounces (2 cups) plain low-fat yogurt. Make sure the yogurt is a name brand like Danon. I tried using a Schnucks generic version and it didn't turn out because the yogurt wasn't as thick. Line a fine-mesh strainer set over a deep container with 3 paper coffee filters or a double layer of cheesecloth. Spoon the yogurt into the lined strainer, cover, and refrigerate. After 10 to 12 hours, about 1 cup of the liquid will have drained out of the yogurt, and the yogurt will have a creamy, cream cheese like consistency. You can also use yogurt cheese instead of cream cheese for a spread. An easy way to hull the strawberry is to use a large straw cut to 4 inches. Push the straw up from the bottom and it will create a hole in the strawberry and knock off the top.