Susan Doyle from Miami, Florida researches tips and recipes that help you in your household, from the kitchen to the garden. She has been very popular for 7 years now. Susan shares wealth of information with us Monday through Friday. For Susan's recent Tips...
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Your tip for May 1, 2006 - LIGHT NEW YORK CHEESECAKE

Light New York Cheesecake
Serves 12

CRUST:

9 whole graham crackers (5 ounces) broken and processed in food processor to fine even crumbs (about 1 1/4 cups)
4 tablespoons unsalted butter
1 tablespoon sugar

FILLING:
1 pound 1 percent cottage cheese
1 pound light cream cheese at room temperature
8 ounces low-fat yogurt cheese (see recipe)
1 1/2 cups sugar
1/4 teaspoon salt
1/2 to 1 teaspoon grated lemon zest
1 tablespoon vanilla extract
3 large eggs at room temperature
Vegetable oil spray

For the crust:

Adjust an oven rack to the middle position and heat the oven to 325 degrees.

In a medium bowl, stir together the graham cracker crumbs, melted butter and sugar until combined. Transfer the mixture to a 9-inch springform pan and press evenly into the pan bottom.

Bake until the crust is fragrant and beginning to brown, 10 to 15 minutes. Cool on a wire rack. Increase oven temperature to 500.

For the filling:

Meanwhile, line a medium bowl with a clean dishtowel on several layers of paper towels. Spoon the cottage cheese into the bowl and let drain for 30 minutes. Process the drained cottage cheese in a food processor until smooth and no visible lumps remain, about 1 minute, scraping down the sides of the bowl as needed.

Add the cream cheese and yogurt cheese and continue to process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add the sugar, salt, lemon zest and vanilla and continue to process until smooth, about 1 minute, scraping down the sides of the bowl as needed.

With the processor running, add the eggs, one at a time and continue to process until smooth. Being careful not to disturb the baked crust, spray the inside of the springform pan with vegetable oil spray. Set the pan on a rimmed baking sheet. Pour the processed cheese mixture into the cooled crust.

Bake for 10 minutes, Without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until an instant read thermometer inserted into the center of the cheesecake reads 150 degrees, about 1 1/2 hours.

Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen it. Cool the cake at room temperature until barely warm, about 2 1/2 to 3 hours, running a paring knife around the edge to loosen the cake every hour or so.

Wrap the pan tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cake, wrap a hot kitchen towel around the springform pan and blot any excess moisture from the top of the cake with paper towels.

Let the cheesecake stand at room temperature for about 30 minutes before slicing.

Per serving: 340 calories; 13 grams fat; 8 grams saturated fat; 85 milligrams cholesterol; 41 grams carbohydrates; 11 grams protein; 0 grams fiber; 530 milligrams sodium.

Recipe and analysis from "The Best Light Recipe," by the editors of Cook's Illustrated.

YOGURT CHEESE
Fine mesh strainer
3 paper coffee filters
16 ounces plain low-fat yogurt

Line a fine mesh strainer set over a deep container with 3 paper coffee filters (or a double layer of cheesecloth). Spoon the yogurt into the lined strainer; cover and refrigerate.

After 10 to 12 hours, about 1 cup of the liquid will have drained off the yogurt, and the yogurt will have a creamy, cream cheese-like consistency. Transfer the yogurt cheese to a covered container and refrigerate; it will keep for about 1 week.

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