Best Cheesecake??

[Kristilyn1]

Need your help guys and girls-

I am having a cookout on Saturday and decided to make a cheesecake. What is the best recipe--yes I would prefer a light one. Keeping in mind that my mom--my biggest cooking competitor will be in the audience......so need broadest appeal.

Thanks,

Kristi

[Laura B]

I would go with the Lemon-Swirled Cheesecake from May 2000. I can post it if you need it. It is FABULOUS. It also seemed like the consensus on the board was positive.

[Vanessa]

I gave this recipe (find it in readers request)to a cheesecake lover friend and she has made it many times...& loves it
Sour Cream Cheesecake
Crust:
1 cup reduced-fat graham cracker crumbs (about 10 cookie sheets)
1/4 cup sugar
2 tablespoons butter or stick margarine, melted
Cooking spray
Filling:
1 cup 2% low-fat cottage cheese
1-1/2 tablespoons vanilla extract
1/2 teaspoon salt
1 (8-ounce) block 1/3-less-fat cream cheese
1 (8-ounce) block fat-free cream cheese
3 large eggs
1 large egg white
1 cup sugar
Topping:
3 tablespoons sugar
1 teaspoon vanilla extract
1 (8-ounce) carton low-fat sour cream
1 (8-ounce) carton fat-free sour cream
1. Preheat oven to 350°.

2. To prepare the crust, combine the first 3 ingredients in a bowl. Firmly press the crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes, and cool the crust on a wire rack.

3. To prepare filling, combine cottage cheese, 1-1/2 tablespoons vanilla, salt, and cream cheeses in a food processor; process 1 minute or until smooth. Add eggs and egg white, 1 at a time, pulsing after each addition. Add 1 cup sugar; process just until blended.

4. Pour the cheese mixture into the prepared crust, and bake at 350° for 50 minutes or until the cheesecake is almost set. Remove the cheesecake from oven, and let stand 10 minutes. Increase oven temperature to 450°.

5. To prepare topping, combine 3 tablespoons sugar and the remaining ingredients. Spread evenly over cheesecake. Bake cheesecake at 450° for 5 minutes or until set. Cool completely on wire rack. Cover and chill 8 hours. Yield: 12 servings (serving size: 1 slice).

[Natasha]

If this is the one from the March 1999 CL I have also made it many times and like it. Nothing fancy, but it is good. I can't say it's the best cheesecake I've had (offhand I couldn't tell you what WAS the best!) http://www.cookinglight.com/bbs/smile.gif

If chocolate cheesecake is okay I know that many have raved about the triple chocolate cheesecake (I believe this was the name) from Cooking Light, and also the brownie cheesecake from 1997.

Hope your cookout is fun!


[This message has been edited by Natasha (edited 07-20-2000).]

[njwgood]

I made the lemon cheesecake that was on the cover of a recent issue of cl and it was wonderful

[MrsReber]

I made both the lemon swirl and the black forest cherry cheesecake (July 2000) . My husband loved both of them, but I think he preferred the lemon. They are both great and either one will be a hit! I find the lemon more refreshing for the summer.

[Kristilyn1]

UPDATE:

I made the lemon swirled cheesecake and everyone RAVED. Several said it was the best cheesecake they had ever had and I was begged for the recipe--by my mom even!!!

Thanks,

Kristi