New York Cheesecake
Preparation Time: 0:25 Cooking Time: 0:57
2/3 cup all-purpose flour
2 tablespoons sugar
2 tablespoons chilled stick margarine, cut into small pieces
or 2 tablespoons chilled stick butter, cut into small pieces
1 tablespoon ice water
24 ounces fat-free cream cheese, softened
16 ounces 1/3-less-fat cream cheese, 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 large whole eggs
Lemon zest, orange slices, and lemon slice, (optional)
Preheat oven to 400 degrees F.
To prepare crust, lightly spoon 2/3 cup flour into dry measuring cups; level with a knife. Place 2/3 cup flour and 2 tablespoons sugar in a food processor; 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.
Increase oven temperature to 525 degrees F.
To prepare filling, beat cheeses at high speed of a mixer until smooth. Add 1-3/4 cups sugar and next 5 ingredients; 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 (do not remove cheesecake from oven); bake 40 minutes or until almost set. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. If desired, garnish with lemon zest, orange slices, and lemon slices. Or Cherries and Strawberries deglazed in port wine!!!