Yes, it can be. Serious cheesecake. There's a recipe in the book for tofu cheesecake, and there are recipies that call for less cream cheese. There's a recipe that calls for 2.5 lbs of cream cheese. I guess they don't screw around in New York!

Here's a lighter one (actually called "Heavy Cheesecake" in the book). My personal opinion is that a lemon should not be allowed within 10 feet of a cheescake, and the cinnamon is just...eeew. I'd eat it anyway, but I'd be offended.

Ingredients:
1 lb cream cheese
1 cup granulated sugar
3 large eggs, lightly beaten
1 teaspoon grated lemon rind
1 Tablespoon lemon juice
1/2 cup self-rising flour
1 cup sour cream

1. Preheat oven to 325°F/163°C
2. In a large bowl, beat together cream cheese and sugar and eggs until smooth and light
3. Add lemon rind, lemon juice and flour & mix
4. Stir in the sour cream just enough to blend
5. Pour into prepared crust & bake for 45 minutes. Allow cake to cool in the oven for 30 additional minutes. Chill.
The book says to serve with whipped cream & sprinkle with cinnamon.