This cheesecake is a bit lighter than the regular version, but without sacrificing taste or texture. It's still incredibly rich and nobody knows the difference!
• For Crust
o 2 tbsp butter and 2 tbsp oil
o 1 ½ cups graham cracker crumbs or finely crushed digestive biscuits
o 1 tbsp sugar & 2 tbsp honey
• For Filling
o 1 1/2 cups regular bar cream cheese
o 1 3/4 cups low fat bar cream cheese
o 1 cup sugar
o 1/8 tsp salt
o 3 eggs
o 2/3 cup sour cream
o 3 tbsp all purpose flour
o 1 ½ tsp vanilla
Preheat oven to 375F.
Make crust: Spray a 8” X 2.75” springform pan. In a food processor, pulse digestive until fine crumbs form; add melted butter, oil, sugar, honey and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, about 10 to 14 minutes, then let cool on a wire rack. Reduce oven to 325 degrees.
Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, flour and salt, beating until fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Turn off mixer and gently fold in sour cream and vanilla.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Gently tap to release any air bubbles. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 1/2 hours (the key to perfect texture is to take it out when it looks still a little wet in the center - it will continue to cook as it cools). Remove pan from water; let cool 10 minutes and then run a paring knife around edge to release it and prevent the filling from pulling away from the crust as it cools. Let cool completely. Cover; chill overnight before serving.
• For Crust
o 2 tbsp butter and 2 tbsp oil
o 1 ½ cups graham cracker crumbs or finely crushed digestive biscuits
o 1 tbsp sugar & 2 tbsp honey
• For Filling
o 1 1/2 cups regular bar cream cheese
o 1 3/4 cups low fat bar cream cheese
o 1 cup sugar
o 1/8 tsp salt
o 3 eggs
o 2/3 cup sour cream
o 3 tbsp all purpose flour
o 1 ½ tsp vanilla
Preheat oven to 375F.
Make crust: Spray a 8” X 2.75” springform pan. In a food processor, pulse digestive until fine crumbs form; add melted butter, oil, sugar, honey and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, about 10 to 14 minutes, then let cool on a wire rack. Reduce oven to 325 degrees.
Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, flour and salt, beating until fluffy. Beat in eggs, one at a time, scraping down side of bowl after each addition. Turn off mixer and gently fold in sour cream and vanilla.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Gently tap to release any air bubbles. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 1/2 hours (the key to perfect texture is to take it out when it looks still a little wet in the center - it will continue to cook as it cools). Remove pan from water; let cool 10 minutes and then run a paring knife around edge to release it and prevent the filling from pulling away from the crust as it cools. Let cool completely. Cover; chill overnight before serving.
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