He's a purist, and has insisted on the dense New York style and no other. But middle age comes along to soften you up and the low-fat version I found in Cooking Light years ago is appreciated now. So that's what I made.
- half a stick of butter, melted
- one and a quarter to one and a half cups gingersnap crumbs
- one quarter cup sugar
the cheesecake (from Cooking Light magazine)
- 2/3 c. sugar
- 1/3 c. flour
- 1 T. cornstarch
- 1 tsp. vanilla
- 8 oz. block of cream cheese (the 1/3-less-fat kind)
- an 8 oz. tub fat-free cream cheese
- 2 large eggs
Beat on high till smooth. Add 1/2 cup of milk and 1/3 cup fat-free sour cream.
Separately, beat 3 egg whites till you get the soft peaks, than add 1/4 cup sugar, one tablespoon at a time, till the peaks get stiff. Fold this into your cream cheese batter; then into the pan and bake at 300 degrees 55 minutes till it's almost set. (I kept mine in longer - it wasn't nearly set, plus I wanted it very slightly browned on top.)
Let cool an hour and then refrigerate at least eight hours. It will probably get a big gash on top, but the topping will cover that up.
the cranberry topping (not sure where I got this recipe)
- one cup of sugar
- 4 tsp. cornstarch
- one and a third cups water
- 4 cups cranberries
Boil this mixture for five minutes. Stir it often. Chill before using. This makes plenty to cover this cheesecake.
Enjoy! It's a delicious recipe.