Cheesecake's not supposed to be low fat
You
could substitute Neufcatel, but I'd rather just eat a smaller slice of rich, creamy cheesecake:
Rich New York Cheesecake
12 Servings...
Ingredients:
1 1/2 c sifted all-purpose flour
1/4 c light brown sugar
1/2 c butter, softened
1 egg yolk, lightly beaten
40 oz cream cheese
1 3/4 c granulated sugar
3 tbsp all-purpose flour
1/2 tsp lemon zest
1 tsp orange zest
6 large eggs
1/4 c heavy cream
Preheat oven to 400 F.
In medium bowl, combine flour, brown sugar, egg yolk and butter into a ball. Wrap in plastic and chill about 10 minutes, then roll out your dough to about 1/4 inch in thickness and 11 inches in diameter. Press along and up the sides of a 9 inch spring form pan.
Place crust in oven and bake 12 to 15 minutes. Remove from oven, let cool.
Increase oven temperature to 475 F.
Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add flour and continue beating until smooth. Stir in orange and lemon zest, then eggs, one by one, beating on low speed after each addition. Last, blend in heavy cream. Pour filling over crust.
Bake 20 minutes then reduce heat to 200 F and continue baking for 55 to 65 minutes or until center is almost set. Run a thin knife or metal spatula along the rim of the pan to loosen cake.
Cool. Cover; refrigerate 4 hours to overnight. Remove cheesecake from pan.
Cover and refrigerate any leftover dessert.