Good Food Blog
How to make a cheesecake with half the fatPosted at 12:02PM, 29 July 2011 by Casey Purkiss - Food writer
The humble cheesecake is joining other heritage desserts and experiencing somewhat of a revival at the moment as it graces the dessert menus of top end restaurants.
Combining two favourite (over) indulgences: cake and cheese, it's deceptively easy to make...
Combining two favourite (over) indulgences: cake and cheese, it's deceptively easy to make and with the help of a few elaborate swirls or inventive toppings looks every bit the pro pud.
But, as with all delicious desserts, there is of course a down side: all the cholesterol and calories lurking in that creamy filling.
Fear not; challenging the old adage that 'you can't have your cake and eat it,' Angela Nilsen has once again worked her magic and transformed the wicked New York cheesecake into an angelic dessert with half the fat.
A standard New York cheesecake weighs in at 40g of fat but with a few clever swaps and calorie-cutting tips Angela has trimmed the figure down to just 15g per slice.
Here's how she did it:
The result was a rich, velvety, traditional New York cheesecake with all the decadent flavour of the full fat version.
If you're looking for a healthier dessert for a special occasion this summer, why not join the great cheesecake revival and try Angela's guilt free version? Let us know your calorie saving swaps and tips too.