Tyler Florence's "The Ultimate Cheesecake with Blueberry Topping" (REDUCED FAT & 318 Calories)

MERRY CHRISTMAS!

I baked "The Ultimate Cheesecake" on Christmas Eve; this was a special request by my "Junior-Chef" niece, Rhea. I find a lot of cheesecakes to be heavy, dense, thick, and rich, this recipe by Tyler Florence is extremely light. It is velvety smooth and melts in your mouth. The first time I tried this recipe, I was sold, now this is the only cheesecake I make.

This recipe is quite fattening, even when reduced fat, so I usually bake Cheesecake around the Holidays. With my version, I was able to lower the calories by 14% and the fat by 20%. You can take it one step even further by skipping the crust and lower the fat and calories. In this recipe, I used store bought crust, however going forward I need to invest in an 8" round baking pan designed for Cheesecakes, this way I can control the fat in the crust.

MODIFICATIONS I MADE:

Instead of using Regular Cream Cheese, I used 1 bar of Neufchatel Cheese and 1 bar of Regular Cream Cheese.
Tyler's recipe calls for full fat sour cream, I used 2 cups of Reduced Fat Sour Cream.
Instead of 3 eggs, I used 2 eggs and 1 egg white - it works! That saved about 5 grams of fat.
I used store bought crust. Going forward I will skip the crust all together, you really don't need it.

APPROXIMATE NUTRITION PER SERVING (with store bought crust):

Calories: 318 cals

Fat: 18.6 g
Saturated Fat: 10.2 g
Carbs: 32 g
Protein: 6.4 g
Fiber: 0.3 g

TYLER FLORENCE'S "THE ULTIMATE CHEESECAKE" - REDUCED FAT (adapted from Food Network)

~ yields 12 generous slices @ 325 degrees in a water bath.

~ lowered fat by 20%; lowered calories by 14% (using my modifications)

INGREDIENTS for Cheesecake:

Regular Cream Cheese - 8 ounces
Neufchatel Cream Cheese - 8 ounces
Eggs - 2
Egg White - 1
Sugar - 1 cup
Reduced Fat Sour Cream - 2 cups
Lemon - 1 zested
Vanilla - 1 tsp

INGREDIENTS for Lemon Blueberry Topping:

Sugar - 2 tablespoon sugar
Blueberries - 2 cups
Lemon - 1 zested

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. Set up the crust-lined - I used store bought crust. You can even skip the crust.

3. In a large bowl, beat the cream cheese until smooth.

4. Add the eggs one at a time.

5. Gradually add the sugar until creamy for 1-2 minutes.

6. Add the sour cream, lemon zest and vanilla. Do not overmix!

7. Pour the batter into the crust-lined pan.

8. Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes.

9. After 45 minutes, I turned off the oven, and let the cheesecake remain in the water-bath for another 30 minutes.

10. Remove from the oven and allow the Cheesecake to cool for 30 minutes. LOOK - NO CRACKS!!! 🙂

11. Refrigerate for 4 hours.

For the Warm Blueberry Topping:

1. In a small pot on medium heat, add the blueberries, sugar and lemon zest.

2. Heat for 5 minutes, or until the fruit breaks down.

3. Top the cheesecake with Blueberry Topping .... so so good!

BLUEBERRY TOPPING RATING: *****/5 I loved the blueberry topping. It was a combination of sweet and sour. The sweetness of the blueberries and the tart flavor of the lemon combined makes this topping very flavorful.

OVERALL RATING: *****/5

The Ulimate Cheesecake is excellent. You will not be able to tell this cake is reduced fat. I will work on another variation of this cheesecake and try to lower the fat even further. This cheesecake is delicious, I guarantee you will be making it over and over again!
Texture: The texture of the cake is velvety smooth, very light, it melts in your mouth.

Moistness: This cake was very moist.

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