Healthier New York cheesecake

Healthier New York cheesecake
  • Serves icon Serves 12-14
  • Time icon Hands-on 20 minutes, oven time 55-60 min, plus cooling and chilling

Our healthier take on New York-style cheesecake is made using low fat yogurt and extra-light cream cheese to reduce the calories but not the flavour.

Nutrition: per serving

Calories
184kcals
Fat
6.6g (3.2g saturated)
Protein
3g
Carbohydrates
22.8g (9.9g sugars)
Fibre
0.9g
Salt
0.3
Calories
184kcals
Fat
6.6g (3.2g saturated)
Protein
3g
Carbohydrates
22.8g (9.9g sugars)
Fibre
0.9g
Salt
0.3

Ingredients

  • 400g extra-light cream cheese (we used Extra Light Philadelphia)
  • 250g 0% fat Greek yogurt (we like Total)
  • 200g fat-free fromage frais
  • 1 tsp vanilla essence
  • 4 tbsp clear honey, plus 1 tbsp extra
  • to drizzle
  • 75g golden caster sugar
  • Grated zest of 1 lemon
  • 2 tbsp cornflour
  • 2 large free-range eggs, beaten

For the base 

  • 50g unsalted lower-fat butter, plus extra for greasing
  • 175g reduced-fat digestive biscuits
  • 1 tbsp clear honey, plus extra to serve

Method

  1. Preheat the oven to 160°C/fan140°C/gas 3. For the base, grease a 20cm springform tin and line the base with a circle of baking paper. Put the biscuits into a plastic bag and crush to fine crumbs with a rolling pin. Meanwhile, gently melt the butter and honey in a large pan. Add the crumbs and stir well to combine. Spoon into the tin and, with the back of a spoon, spread in an even layer over the bottom and about 2cm up the sides of the tin, pressing down to create a firm, even base. Chill for 15 minutes.
  2. Using an electric hand mixer, beat the extra-light cream cheese, yogurt and fromage frais until smooth. Add the vanilla, then the 4 tbsp honey and the caster sugar, and beat for 1 minute until mixed. Beat in the zest and cornflour, then add the beaten eggs, a little at a time.
  3. Pour into the tin and shake to level the mixture. Put on a baking sheet in the middle of the oven and bake for 55-60 minutes. The cake should be set at the edges but have a wobble in the centre. Turn the oven off and, leaving the door slightly ajar, let the cake cool completely (about 3 hours). Remove from the tin, drizzle with honey, then serve.

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