I have made this New York Cheesecake 3 times in my life and each one was better than the previous one. Here is the truth: this is a VERY hard cake to make. What is so hard about it, having it come out of the pan and not have it fall apart or not have lumps. The nice part, even if you mess it up, it still tastes awesome.

Keep in mind, this isn't a creamy cheese cake, this is a dense cake. Here we go:
1 cup graham cracker crumbs (about 7 cookie sheets)
3 tablespoons sugar
1 large egg white
Cooking spray

1 ounce all-purpose flour (about 1/4 cup)
1/2 cup 1% low-fat cottage cheese
3 (8-ounce) blocks fat-free cream cheese, softened, divided
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 3/4 cups sugar
1 1/2 teaspoons finely grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
3 large eggs
3 large egg whites


Preheat oven to 350°.

Crust Directions:

  1. To prepare crust, combine crumbs, 3 tablespoons sugar, and 1 egg white in a bowl; toss with a fork until well blended.
  2. Lightly coat hands with cooking spray.
  3. Press crumb mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Reduce oven temperature to 325°.

Filling Directions:

  1. To prepare filling, weigh or lightly spoon flour into a dry measuring cup; level with a knife.
  2. Combine cottage cheese and 8 ounces fat-free cream cheese in a food processor, and process until smooth.
  3. Add remaining 16 ounces fat-free cream cheese, 1/3-less-fat cream cheese, flour, and next 4 ingredients (through vanilla); process until smooth.
  4. Add 3 eggs and 3 egg whites; process until blended. Pour cheese mixture into prepared pan. Bake at 325° for 65 minutes or until almost set (center will not be firm but will set as it chills).
  5. Turn oven off; cool cheesecake in closed oven 1 hour.
  6. Remove from oven; cool on a wire rack.
  7. Cover and chill 8 hours.