Thursday, July 27, 2006

Neufchatel Cheesecake

Boy, we're lazy! Haven't posted anything on here in a good long while! I recently pulled out a recipe that I discovered on the inside of a Philadelphia Cream Cheese box - the lowfat, neufchatel variety - to make for a family party. Here's a cheesecake recipe that is slightly lower fat and sacrifices absolutely no taste. I've also added in an all-purpose graham cracker crust recipe that will work with any cheesecake. And, if you want to make a chocolate crust for your cheesecake, substitute in chocolate graham crackers.

Neufchatel Cheesecake

2 packages (8 ounces each) neufchatel cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs

Mix cream cheese, sugar, and vanilla extract with an electric mixer until well blended. Add the eggs; mix until blended. Pour into a ready-to-use graham cracker pie crust (6 oz. or 9") or graham cracker crust in a 9" springform pan. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Serve with any desired topping (canned or fresh fruit is especially good).

All-Purpose Graham Cracker Crust

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted

Combine all ingredients in a bowl with a fork. Press onto the bottom and sides of a greased 9" springform pan (can go up to at least 1" on the sides). No baking required - set aside for the cheesecake batter.