New York Cheesecake
Rich, dense, and luxuriously creamy, this New York-style cheesecake is the ultimate dessert indulgence. Baked low and slow with a touch of sour cream for tang and a smooth, velvety texture, it sits atop a buttery graham cracker crust. With its signature golden top and tall, firm structure, this cheesecake is perfect served plain or topped with fresh berries, fruit compote, or a drizzle of chocolate. A timeless favorite that's sure to impress on any occasion.
Ingredients
- 28 oz fat-free cream cheese
- 2 Eggland’s Best Eggs (large)
- 1/3 cup non-fat plain yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons artificial sweetener
Preparation
Preheat oven to 375ºF.
Coat a spring form cheesecake pan with non-stick cooking spray.
Whip together the fat-free cream cheese and non-fat plain yogurt until smooth.
Slowly add the eggs, vanilla and artificial sweetener. The mixture should have a light yet smooth texture.
Pour into prepared spring form pan. Place pan on a cookie sheet.
Bake for 5 minutes then reduce the oven temperature to 230ºF and bake for another 45 minutes.
Let cool in the oven with the door ajar, then refrigerate for 4 hours.
Serve chilled.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 142 |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 56 mg |
| Sodium | 717 mg |
| Carbohydrates | 12 g |
| Protein | 18 g |
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