Classic New York–Style Cheesecake

SmartPoints® value per serving
Total Time
1 hr 10 min
15 min
55 min
To crush the graham crackers, place them in a large zip-close plastic bag, squeeze out the air, and seal the bag.


Reduced-fat graham crackers

10 whole, crushed to crumbs (about 1 1⁄2 cups)

Light corn syrup

1 Tbsp

Unsalted butter

1 Tbsp

Fat free sour cream

2 cup(s)


¼ cup(s)

Vanilla extract

1 tsp

Low fat cream cheese

16 oz, (Neufchâtel), softened


1¼ cup(s)


2 large egg(s)

Egg white(s)

2 large

Lemon zest

1 Tbsp, grated (about 2 lemons)

Fresh lemon juice

1 Tbsp

Vanilla extract

1 tsp


  1. Preheat the oven to 350°F. Spray a 10-inch springform pan with nonstick spray.
  2. To make the crust, combine the crust ingredients in a small bowl until moistened. Press the crumb mixture firmly onto the bottom of the pan; refrigerate.
  3. To make the topping, whisk together the topping ingredients in a medium bowl; cover and refrigerate.
  4. To make the cake, with an electric mixer on medium speed, beat the cream cheese in a large bowl until very smooth, about 3 minutes. Gradually add the sugar, beating until fluffy, about 2 minutes. Beat in the eggs, one at a time, until well blended. Beat in the egg whites, lemon zest and juice, and vanilla until blended.
  5. Pour the batter over the crust. Bake until the edge of the cheesecake is set and the center jiggles slightly, 55 – 60 minutes. Let cool in the pan on a rack 15 minutes. Spoon the sour cream topping over the cake; spread evenly with a narrow metal spatula. Cover and refrigerate at least 8 hours or up to 2 days. Yields 1⁄24 of cake per serving.


Use a rolling pin or the bottom of a heavy saucepan to turn the crackers into fine crumbs.