Cheesecake with Neufchatel

by Bridget Kelly

How To Make Cheesecake with Neufchatel 

(Blueberry topping included not pictured)

Ingredients

For Cheesecake:

  • 1¾ cups graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • Pinch of salt
  • 1¼ cups sugar, divided
  • 24oz Neufchatel Cream Cheese, Low-Fat, softened
  • 1 cup Greek plain yogurt
  • 2 tsp vanilla extract
  • 3 eggs

For Blueberry Topping:

  • 3 cups fresh blueberries, or frozen
  • ¼ cup water, plus 1 tbsp
  • 1 tbsp cornstarch

Instructions

  1. Preheat the oven to 350 degrees and grease a springform pan.

 

  1. Mix together the graham cracker crumbs, butter, salt, and ¼ cup of the sugar in a small bowl until well combined. Press firmly into the bottom of the pan.

 

  1. Bake for 10 minutes then remove and let cool. Reduce oven heat to 325 degrees.

 

  1. Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil.

 

  1. Place the pan in a large roasting dish (or any pan larger than the springform). Start a tea kettle or pot of water to boil in preparation for the water bath.

 

  1. Using a mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add 1 cup sugar and beat for an additional minute until well blended.

 

  1. Add Greek yogurt and vanilla, and beat for an additional minute, stopping part way to scrape the bottom of the bowl with a spatula.

 

  1. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into the crust.

 

  1. Place the double pans in the oven on a shelf on the bottom third of the oven.

 

  1. Use a tea kettle (or large measuring cup) to pour the boiling water into the larger pan to form a water bath around the springform.

 

  1. Bake for 1 hour 30 minutes. Turn the oven off, keeping the cheesecake in, to set up in the oven for an additional 1 hour.

 

  1. Remove cheesecake from the oven, carefully run a knife around the edges of the cake, and then let cool to room temperature.

 

  1. Refrigerate at least 4 hours or overnight. Remove springform rim and top cheesecake with toppings of your choice just before serving.

Blueberry Topping:

  1. Bring blueberries and ¼ cup of water to a boil in a medium saucepan, stirring occasionally.

 

  1. In a separate bowl, whisk together 1 tablespoon of water and cornstarch until combined. Stir mixture into the blueberries and boil for an additional minute until thickened.

 

  1. Remove from heat, cool and spoon over cheesecake just before serving.
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