Recipe: Low Fat New York Cheesecake (food processor)

LOW FAT NEW YORK CHEESECAKE

FOR THE CRUST:
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons margarine, chilled, cut in small pieces
1 tablespoon ice water

FOR THE CHEESECAKE:
3 packages (8 ounces each) fat free cream cheese, softened
2 packages (8 ounces each)low fat cream cheese (Neufchatel), softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 1/2 teaspoons grated orange rind
1 teaspoon grated lemon rind
1/4 teaspoon salt
5 eggs
lemon zest, orange slice, lemon slice (optional, for garnish)

TO MAKE THE CRUST:
Preheat oven to 400 degrees F.

Place 2/3 cup flour and 2 tablespoon sugar in a food processor, and pulse 2 times or until combined. Add chilled margarine; 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-inch springform pan coated with cooking spray.

Bake at 400 degrees F for 10 minutes; cool on a wire rack.

TO MAKE THE CHEESECAKE:
Preheat oven to 525 degrees F or to highest oven setting.

Combine cheeses in a large bowl; beat at high speed of a mixer until smooth. Add 1 3/4 cups sugar and next 5 ingredients (sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan.

Bake at 525 degrees F for 7 minutes. Reduce oven temperature to 200 degrees F and bake 45 minutes or until almost set. Remove cheesecake from oven, and let cool to room temperature.

Cover and chill at least 8 hours.

To serve, garnish with lemon zest, orange slices, lemon slices, if desired.

Makes 1 (9-inch) cheesecake, 16 servings
From: Kate
Source: Cooking Light magazine