Low-fat New York Style Cheese Cake (egg free)

The classic New York style cheesecake with graham cracker crust. This egg-free low fat cheesecake is so creamy, rich and smooth. The lemon juice elevates the flavor of the cake. I normally don’t like adding citrus in my desserts. The lemon juice in this cake is a must to get the real taste of the cheesecake. The low-fat cheese was absolutely yummy and didn’t compromise on the taste. We could enjoy more than a slice of this :).
The cheesecake comes out in perfect shape when baked in a springform pan. The springform pan has to be very well covered so that there won’t be any leaks when placing it in the water bath. Do checkout the easy to follow steps with the pictures below.

Ingredients

graham cracker 6-8 big pieces
butter 4 tbsp
low-fat cream cheese, room temperature 16 oz (2 blocks of 8 oz)
granulated sugar 2/3 cup
milk 3 tbsp
lemon juice 3/4 tbsp
cornstarch 2 tbsp
vanilla extract 1 tsp
salt 1/4 tsp

Method

for base
Melt the butter.
Powder the graham cracker in a food processor (should make about 1 1/2 – 2 cups of the graham cracker powder) and mix it with the melted butter.
In an oven proof bowl spread the biscuit mixture.
Note: if you are using a spring-form pan

– place a parchment paper (with diameter more than that of the base) on the base of the springform pan and then fix the springform wall belt, so that it is easy to slide it out of the base.
– cover the outside of the pan with aluminum foil, to avoid any leaking.
– apply butter to the sides of the springform wall belt.
Press uniformly and freeze for about 15 minutes.

for cheese mixture and baking
Preheat oven to 325 deg F.
Beat together (I used a handheld electric mixer) cream cheese and sugar on medium-high until smooth and creamy. (ps: took less than 2 mins)
Add milk, lemon juice, cornstarch, vanilla extract, and salt.
Beat on low until combined, then beat on high for 2-3 minutes.
Scrape the sides to make sure everything is incorporated.
Pour cheesecake mix into prepared pan, spreading the top evenly with a spatula.
Bake for 30-35 minutes in a water bath. Center will still jiggle at this point – this is good, and it will set once it cools. Remove from oven, and cool at room temp on cooling rack for about 1 hour.
Once cooled, transfer to the refrigerator to chill for at least 6-8 hours before serving.

Note:
You could use custard powder instead of cornstarch.
For a 6-inch springform page use half the measure of the ingredients listed.

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