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Insert the metal blade. Process the graham crackers until they are fine crumbs; add the sugar
and the butter through the 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 metal blade. Process the cream cheese
until smooth, about 20 to 30 seconds. Add the sugar and vanilla through the feed tube and
process until smooth, about 30 seconds. Scrape down the sides of the work bowl. With the
machine running, add one egg; process to incorporate, about 5 to 10 seconds; scrape down
the sides of the work bowl. Add the second egg; process to incorporate, 5 to 10 seconds;
scrape the work bowl; process for 5 seconds longer. 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 water bath or bain marie. Bake
the cheesecake in the preheated oven for 60 minutes. The cheesecake will still look jiggly in
the centre. (Do not worry – it will firm up as it cools.) Remove the cheesecake from the bain
marie, remove the foil, and place on a rack. Cool completely on a rack, then cover and refrig-
erate for at least 8 hours.
The cheesecake is best made a day ahead. Garnish with fresh fruit if desired.
Preparation: 10 to 15 minutes, plus 1-1/2 hours baking and cooling time.
Nutritional analysis per serving:
Calories 317 (49% from fat) • carb. 30g • pro. 11g • fat 17g
sat. fat 10g • chol. 103mg • sod. 500mg • fiber 0g
43
Basic Cheesecake
Creamy, smooth and simple to prepare. Top with fresh fruit for a special dessert.
Makes 6 servings
3
lowfat honey graham crackers, broken
into pieces
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) unsalted butter
1 pound (454 g) lowfat cream cheese,
at room temperature
1/2 cup (125 ml) sugar
1 tablespoon (15 ml) vanilla
2 large eggs, at room temperature
Preheat the oven to 325˚ F (163˚ C). Wrap the bottom and sides of a 7 x 3-inch (17.5 x
7.5 cm) springform pan in a sheet of oversized 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.