Yield: 8 Servings
|32 ounces||No fat cream cheese or neufchatel; or a combination|
|16 ounces||No fat sour cream|
|1 teaspoon||Vanilla extract|
|1 teaspoon||Lemon juice|
|5 \N||Eggs (I have not come up with a substitution on the eggs)|
From: Robin Ottoson <rdottosn@...> 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).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .