Coud Swift:
I forget who it was that had to send the La Forme Spring form pan back to the Manufacturer.,
because it was leaking.
It was about 2 weeks ago. Was it you ???

There was a tip on that Pan. I mentioned the Parchment Paper. But Tony had a good Idea.
Lay a piece of Parchment Paper on the bottom first.
Then lock the side on and trim off the excess paper.

It is probably #4 in the Messages, at the bottom of the Posts.
If you want I'll send my Fluffy CheeseCake Recipe.
Lou
PS : I wouldn't cut in the Pan, unless you use Parchment Paper.

Cloud Swift:
I though someone would put a Recipe in by now.
Here's Mine:
It's not Lower in Fat and some made Comments about the Ice Cream. But it is Goood !!!
And if you eat only one piece, how much fat is in it.
The problem is you can't eat only one piece.
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LouÂs Fluffy Cheesecake

Ingredients:

6 extra large eggs, Separated
1 cup of Vanilla Ice Cream ( softened )
1 ¼ Cups of Sugar ( ¾ cup for Batter and ½ cup for the Egg Whites )
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
1 tablespoon of Lemon Juice (add another to taste )
6 heaping Tablespoons of Orange juice
2 teaspoons of Vanilla Favor ( a good brand. )
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons ) OR
1 teaspoon of dried Orange Peel ( I use Mc CormickÂs )
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

I do the Egg Whites first, ( donÂt have to rinse the beaters )
Beat the egg whites, Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Beat the Cream Cheese & ¾ cup of Sugar, until smooth
Add the 6 egg yolks Lemon juice, Orange Juice, Softened butter,
Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter,
Then fold in the remaining egg whites , very easily but well.

Pour this into a 10 inch Spring Form Pan that has a Graham Cracker crust,
on the bottom. Wrap the bottom with Allum. Foil, so nothing leaks out

Place into a pre heated 320 degree oven on the middle shelf. I use a Baking Stone
Bake for about 50 to 55 minutes or until the top is a Light Golden color, not Dark Gold.
Turn the oven off , But leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, Preserves, thickened peach pie filling , etc. OK for freezing.
LOU
Here is a Photo from last year.

{{gwi:1490187}}

Cloudswift: Don't get Old !!!
It was : loves2cook4six.
How could I forget ????? Sorry , Loves2, I know! I'm gonna get the Wooden Spoon.
Lou

yup it was me and I just got my new pan via UPS yesterday. Excellent CS even if they did claim the pan wasn't faulty.

Yes, it's true you can cut directy on the base. Now why don't they make the sides from the same material?

Don't have it handy but cooks illustrated has a really good light cheesecake made with yogurt IIRC. If you can't find it, I can look when I get home.

CloudSwift, I always make cheesecake with neufchatel because that's what I always have on hand. So, any normal cheesecake recipe will work fine. Normal being one egg to one 8oz pkg of cream cheese, 1/4 cup of sugar per pkg, bit of vanilla, dash of salt and I like a spoon of lemon juice per recipe. You can make the cheesecake bigger or smaller as you wish. I usually use 4 pkgs for a 9" pan. 2 cups of crumbs with a half stick of butter in it is good for the crust. Many recipes use alot more butter than is necessary to my taste. Some people like the sour cream in it, in which case I'd add 1 cup for those 4 pkgs and I'd make it lowfat sour cream and add an extra egg for the heck of it. I don't use a bain marie, but have for years done the same as Lou and just cook it on my pizza stone. 325 degrees for about an hour or until when you give it a gentle shake the middle still moves slightly.

So,

2 cups crumbs moistened with 1/4 cup butter for crust
Press into the pan

Beat together until creamy and smooth
4 pkg neufchatel cheese, room temp.
1 cup sugar

Mix in until smooth
1 cup low fat sour cream [this is optional]

Mix in
1/4 teaspoon salt
1 teaspoon vanilla [I use 2 tsp usually]
1 tablespoon lemon juice [I sometimes also double that]

Then
4 eggs beaten in one at a time [don't over beat]

Put crumbs into bottom of pan and pat down. Don't worry if the crumbs don't "hold together" tightly. It will be fine. Pour batter into pan. Place on pizza stone or lower rack of oven. Bake for approximately 1 hour or till almost set in the middle. Gentle shake will show slight movement in middle only. You may leave the cake in the oven for a while or cool on a rack out of cold drafts. Sudden temp dip will help to create cracks.

Coconut:
Doesn't anyone like a light Fluffly Cheese Cake but me.

That's strange??? The bakery in West Philly who made these,
was sold out in a couple hours.
You had to get there early Sunday morn to get one.

It took me over 6 months to duplicate it and still not exactly.

Anyone can make a NY Style Cheesecake !!!!!

I'm sorry , that's not true, about mine.
I have gotten a few good feedbacks.
LOU

Lou,I would love a piece of your fluffy cheesecake.It looks great.

Shelley

Lou, many on this forum have praised your cheesecake, but in this case the OP did request a lower-fat recipe.

It isn't rejection to have other preferences.

Carol

Reading Lady:
I know what Cloud Swift asked for and I think I said that.
Just wondering???

You do a lot of reading, LOL , I don't do much.

Compare Recipes ( mine uses 2 Packs of Cream Cheese )and Ice Cream for a 10 inch Cake.
( Should use a Sub for Ice cream, So I don't get Comments )

Is mine more or less fat per Serving ???

- - - - - - - - - -

Rejection ???

Lou

I was responding to Doesn't anyone like a light Fluffly Cheese Cake but me.

You could be right that your cheesecake is lower in fat overall.

I hope Cloud_Swift's new pan works well for her, whatever recipe she uses.

Carol

I found a recipe on line at EatingWell that is pretty similar to Coconut's recipe except it uses greek yogurt (or regular yogurt with some of the whey drained off like for yogurt cheese) in place of half the Neufchatel cheese. I think I'll do that.

With only my DH and me at home, we need to have something that is healthier but I don't feel we have to go overboard. The Eating Well recipe uses egg whites instead of whole eggs and uses melba toast and olive oil in the crust. I think I'll use whole eggs and graham crackers because I love a graham cracker crust. I've seen some recipes that use some nuts and two tablespoons of butter in the crust instead of 1/4 cup butter and I think I may do that.

I looked at the Cook's Illustrated recipe, but it uses cottage cheese for part of the cheese. I've made a cheese cake with that once before and I wasn't totally satisfied with it. But the fresh strawberry topping from that recipe looks like a winner so I think I'll use that.

Lou, I like my cheese cakes dense and creamy I think. I may try your recipe another time. It looks like it is crustless - is that correct?

I tested the pan by putting in some water. It leaks out slowly where the two ends of the sides meet. I guess that's pretty hard to avoid. I'm hoping that the cheese cake batter is enough thicker to not leak out.

Loves2cook4six, I forgot to mention that I'm making this for the finale of our Shavout dinner. I'm planning on making cheese crackers, a biryani-like dish with rice, vegetables and cashews, and an Israeli salad.

Sounds yumm. We're having cheese Blinis and a salad and for dessert dd (9 yrs old) made Chocolate cupcakes with a cheesecake coconut mini PB cups filling. I still need to frost them. The ganache frosting the recipe suggests just didn't work for me. I think I'll try Ina Gartners PB frosting.

BTW, don't forget to wrap your pan in foil, especially if you are using a water bath. Water can leak IN as well causing a soggy crust.

And don't forget to post pictures.

I'm going to try Lou's baking stone suggestion (see Lou, I was listening to you) instead of using a water bath. The water baths always make me nervous especially taking the baked item out of the bath without getting scalded.

PS Lou, I did a rough calculation and it looks like the two recipes are fairly close in fat content. Which is higher will depend on the fat content of the ice cream - pretty variable depending on brand - and whether the optional sour cream is used in the other recipe. I got distracted and didn't finish it - the butter and 2 more eggs may put your recipe over. Have you tried cream instead of the ice cream? (Of course one problem with fat content on your recipe is that the rest of the ice cream would get eaten too since I'm not likely to find a 1 cup container.) :^)

LOVED Lou's stone tip. Just preheat the oven for a REALLY long time so the stone comes to temp as well before you put the cake in.

It is cooling in the oven now. The batter felt and tasted right so I have high hopes. I just hope I cooked it well enough. The recipe said "set around the edges but the center still jiggles" but I just went back and read that coconut said "Gentle shake will show slight movement in middle only." which sounds like a bit more set than the EatingWell recipe directions.

Sorry everyone:
I haven't peeped in here for awhile. Didn't know all this was going on.

I don't know which has a lower fat content. How much is in a cup of Ice Cream?
There is 2 packs of Phila. Cream Cheese verses 4 Packs.
Makes a 10 inch cake, versus 9in.

I like the dense NY Style CheeseCake too but
I like to try different things that are just as good.

There is a Graham Crust under the Cake.
1/2 Choclate and 1/2 Honey Grahams.

Think you are going to get away from the fat content and have an excellant Cheese Cake ?

Just eat less and slower, savor the Tastes and Aroma.

Or !!!!!!! Eat more but once in a while.

I know if I ate Filet Mignon every day I would soon be sick of it.
Had some tonight, after a long while. It was great !
Think I'll put it in WFD.

Someone well known once said
" Do everything in Moderation and enjoy "
I think it was me.

Another one I made up:

"It's hard to teach a New Dog,Old Tricks,unless it's a Pup"

The Doctor asked me if I ate of things with a high Fat content.

I told him among other things , I have some Ice Cream, just about every night.
He said I should cut down, so now,I eat it every other night.

Later Lou