New York Style Cheesecake

New York Style Cheesecake

Consider trying this cheesecake for your next special occasion. The ingredient choices help this to be a better option than a traditional recipe. However, remember, this is still a dessert with calories and fat. Therefore, even though it is a better decision than traditional fare, be sure to watch your portions and keep this to an occasional treat.

Yield: 12 slices


Place a baking pan on bottom shelf of oven and pour in about 1 ½ - 2 inches of cold water. Pre-heat oven to 300°F. Crush graham crackers to make 1 ¾ cups crumbs. Stir ¼ cup sugar into graham cracker crumbs until thoroughly mixed. Mix dry crumb mixture with melted butter and stir until all crumbs are moistened. Press crumb mixture into bottom and 1 ½ inches up sides of 9-inch spring form pan.

Beat cream cheese and Neufchatel cheese at medium speed with electric mixer until smooth. Stir together 1 cup of sugar and 3 tablespoons of flour until blended. Gradually add flour/sugar mixture to cheeses and beat until blended. Beat in vanilla until blended. Add egg substitute equivalent to one egg at a time, beating until blended after each addition until equivalent of 3 eggs is added. Add fat-free sour cream and beat until just blended. Pour mixture into prepared crust and smooth top of mixture with spatula.

Carefully open oven door to avoid the steam that has formed from pan of water on bottom shelf. Place spring form pan on shelf above pan of hot water. Bake at 300°F for 55 minutes to 1 hour until center is almost set.

Turn OFF oven and let cake remain in oven with the door closed for 1 hour. Remove from oven and place on wire rack to cool to room temperature. When cooled, cover and place in refrigerator to chill for a minimum of 8 hours.

To serve, gently run a knife around edge of cheesecake and release sides of pan. If desired, garnish with fresh fruit and fat-free whipped topping.


  • 1 ¾ cups crushed (crumbs) graham crackers 
  • 1/3 cup margarine
  • ¼ cup sugar
  • 2, 8-oz. packages of fat-free cream cheese
  • 3, 8-oz. packages of Neufchatel Cheese (reduced fat alternative to cream cheese)
  • 1 cup sugar
  • 3 tbsp. of all-purpose flour
  • 1 tbsp. vanilla extract
  • Egg substitute equivalent to 3 eggs
  • 1, 8-oz. container fat-free sour cream

Nutritional Data Per Serving

  • Calories: 473
  • Fat: 30.7 grams (47% of calories)
  • Cholesterol: 87 milligrams
  • Sodium: 491 milligrams

Submitted By: Louette Vaughn, Transfusion Medicine Program, Hemapheresis Center, Emory University Hospital

Click Here to Print recipe  Print this recipe