4
lowfat honey graham cracker sheets,
broken into 1-inch (2.5cm) pieces
1-1/2 tablespoons (20ml) sugar
1-1/2 tablespoons (20ml) unsalted butter
2
pounds (900g) lowfat cream cheese,
at room temperature
1
cup (250ml) sugar
1-1/2 tablespoons (20ml) vanilla
4
large eggs, at room temperature
Preheat the oven to 325°F (160°C).
Wrap the bottom and sides of an 8 x 3-inch (20 x 8cm) springform or cheesecake pan in a sheet of
oversized heavy-duty aluminum foil. There should be no seams in the foil, and it should come up to
the top of the pan. Cut off any excess. Insert the metal blade. Process the graham crackers until
they are fine crumbs; add the sugar and the butter through the small feed tube and process until
the butter can no longer be seen. Press into the bottom of the prepared pan. Put in the freezer until
ready to fill.
Wipe out the work bowl with a paper towel. Insert the dough blade. Process the cream cheese until
smooth on Dough Speed, about 45 seconds. Scrape the work bowl. Add the sugar and vanilla;
process until smooth, about 30 seconds. Scrape the work bowl. With the machine running, add the
eggs, one at a time, processing for 10 seconds after each addition. Scrape the bottom and sides of
the work bowl after adding the second egg, and then after adding the last egg. Do not overprocess.
Carefully pour the cream cheese mixture into the prepared pan. Place in a roasting pan, and set on
the rack of the oven. Carefully add hot water to the roasting pan until it reaches halfway up the
sides of the springform pan. This is called a bain marie or water bath. Bake the cheesecake in the
preheated oven for 70 minutes. The cheesecake will still look jiggly in the center. Do not worry.
Remove the cheesecake from the bain marie; remove the foil and place on a rack. Cool completely
on a rack, then cover and refrigerate for at least 8 hours.
The cheesecake is best made a day ahead. If desired, garnish with fresh fruit.
Double Chocolate Variation:
Before making the cheesecake, chop 7 ounces (200g) of good quality bittersweet or semisweet
chocolate (that has been broken up) and, using the metal blade and the pulse, pulse 20 to 30
times until roughly chopped and the chunks are not bigger than 1/2 inch (1.25cm). Melt 4 ounces
(115g) of the chopped chocolate in a double boiler set over barely simmering water; reserve the
rest. Prepare the cheesecake batter, and pour 2-2/3 cups (650ml) into a bowl. Cover and refrigerate.
Add the melted chocolate to the batter in the work bowl and process just to incorporate. Pour into
the prepared pan and freeze until just firm, 2 to 3 hours. Stir the remaining chocolate chunks into
the reserved batter. Pour over the frozen chocolate layer. Bake as instructed, but increase the bak-
ing time to 85 minutes.
Nutritional analysis per serving:
Basic:
Calories 278 (50% from fat) • carbo 36g • pro 10g • fat 21g
sat. fat 9g • chol 66mg • sod 467 • fiber 1g
Chocolate variation:
Calories 360 (50% from fat) • carbo 36g • pro 10g • fat 21g
sat. fat 8g • chol 66mg • sod 467 • fiber 1g
Basic Cheesecake
Creamy, smooth and simple to prepare.
“Chocoholics” will love the Double Chocolate variation.
Makes 12 servings.
Preparation: 10 - 15 minutes, plus 1-1/2 hours baking and cooling time.
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