New York–style strawberry cheesecake

Total Time
5 hr
0 min
5 hr
New York cheesecake is famous for its ultra-rich taste and texture, and this light version is no exception. The recipe successfully cuts the fat by using nonstick spray in lieu of butter to make a graham cracker crust. We also use both low-fat cream cheese and fat-free cream cheese to strike that perfect balance. Fresh strawberries, jam, and lemon zest brighten up the cheesecake as well. You can also make it well ahead of time if you're entertaining since you have to make sure that the cake cools completely in the pan. If you release the springform pan’s clamp too soon, the cake may fall.


Graham cracker crumbs

¼ cup(s)

Low fat cream cheese

16 oz, Packages of Neufchâtel

Fat-free cream cheese

16 Tbsp


1 cup(s)

All-purpose flour

3 Tbsp

Regular liquid egg substitute

1½ cup(s)

Vanilla extract

1 Tbsp

Lemon zest

1 tsp


3 Tbsp, Currant variety


4 cup(s), Fresh hulled


  1. Preheat the oven to 350°F; spray the inside of a 9-inch springform pan with nonstick spray and dust with the graham cracker crumbs. In a large bowl, with an electric mixer on medium speed, beat both kinds of cheese, the sugar, and flour until well blended. While mixing, drizzle in the egg substitute. Continue to beat until light and fluffy. Mix in the vanilla and lemon zest. Pour into the pan. Bake until the cake is golden and firm to the touch and a tester inserted into the center comes out clean, about 1 hour. Cool completely in the pan on a wire rack 2–3 hours, then cover with foil and refrigerate at least 1 hour or until ready to serve. Lightly brush the top of the cake with the melted jelly. Place the strawberries on top, hulled-side down, then drizzle with the remainder of the jelly.