Say Cheesecake

Say Cheesecake is the slimmer cousin of the New York classic, swapping cream cheese and sour cream for blended cottage cheese and low-fat sour cream. The result clocks in at a fraction of the fat while still delivering the tangy, custardy bite that makes cheesecake cheesecake.

Blending the cottage cheese until completely smooth is the trick. Unblended, it would give you a curdled, lumpy filling that looks and tastes wrong. A full minute in the blender transforms the curds into a ricotta-like smoothness that mimics the texture of cream cheese.

The graham cracker crust uses egg white as a binder instead of melted butter, another fat-cutting move that still gives you a crisp crust thanks to the 8-minute pre-bake.

A long, low oven bake (300°F/150°C for 75 minutes) is non-optional. High heat cracks the top and gives you rubbery, curdled filling; low and slow keeps the custard silky.

Pro Tips

• Pull the cheesecake when the edges are set but the center still jiggles slightly. Residual heat finishes cooking the center as it cools.
• Cool completely at room temperature before refrigerating. A warm cheesecake in the fridge creates condensation that weeps onto the top.
• Chill at least 5 hours, preferably overnight. A warm cheesecake slices sloppily; a properly chilled one cuts clean.
• Run a thin knife around the edge before releasing the springform. Cold filling sticks to the pan and can tear.

Variations

• Top with homemade blueberry compote or fresh strawberries instead of canned pie filling.
• Add 1 tablespoon of lemon zest to the filling for a brighter, more tangy flavor.
• Skip the pie filling and dust with powdered sugar and fresh berries for a lighter presentation.