The ultimate makeover: New York cheesecake

The ultimate makeover: New York cheesecake

Angela Nilsen rises to the ultimate challenge - keeping a cheesecake creamy and decadent while making it healthier and lighter

Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 45 mins

Plus 3½ hrs cooling and overnight chilling

Method

  1. Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
  2. For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
  3. Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
  4. Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
  5. Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.
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Making it healthier

A slice of traditional cheesecake contains 519 kcalories, 38g fat (21g of which is saturated fat). My version contains 315 kcalories, 15g fat (8g is saturated fat). We made a thinner crust, used low-fat creme cheese and fromage frais instead of sour cream.

Per serving

315 kcalories, protein 9g, carbohydrate 37g, fat 15 g, saturated fat 8g, fibre 1g, sugar 28g, salt 0.89 g

Recipe from Good Food magazine, May 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Jan

    26 April 2008

    Jan commented on this recipe

    This was my first attempt ever at baking a cheesecake. The healthier and lighter version immediately appealed to me. It certainly rose to the challenge in every way! It was really wonderful, light and creamy, this will be the only way I will make cheesecake from now on! My only addition to this was to add the seeds from a fresh vanilla pod too. If you haven't tried this yet, I urge you to give it a go, you won't be disappointed.

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  • Binder photo Jan

    26 April 2008

    Jan rated this recipe

    5 stars

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  • Binder photo Francesca

    29 April 2008

    Francesca rated and commented on this recipe

    5 stars

    I made this as a treat for my husband and he loved it. You really wouldn't know this was low fat. Really, really good and well worth the effort. Next time I will do as Jan suggests and add the seeds from a vanilla pod as well.

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  • Binder photo Belinda

    14 May 2008

    Belinda rated and commented on this recipe

    5 stars

    Absolutely fab!!!!!!!!!!! Angela, you've done it again! No-one would ever think this was a low fat version. Managed to get thumbs up from everyone including il nonno of our downstairs italian neighbours (notorious for not liking cakes).

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  • Binder photo Daisy

    18 May 2008

    Daisy commented on this recipe

    What can I use in place of fromage frais, as this ingredient cannot be found where I live?

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  • Binder photo Hazel

    18 June 2008

    Hazel commented on this recipe

    Really easy to make and super delish. Very light and creamy - a real winner. I increased the amount of biscuits in the base (just because I'm greedy) and it worked really well. It didn't upset the balance of base to filling. Will definitely be making this one again.

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  • Binder photo Tricia

    18 June 2008

    Tricia commented on this recipe

    I baked this for some friends and it worked really really well and was thought to be scrummy by everyone. I will certainly be trying again and I look forward to getting Angels's book for my birthday next month!

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  • Binder photo Dena Littlew

    27 June 2008

    Dena Littlew rated and commented on this recipe

    5 stars

    This is absolutely delicious! My husband is a big cheesecake fan and he said the texture was spot on. I served mine with fresh sliced strawberries.

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  • Binder photo marlene

    16 July 2008

    marlene rated and commented on this recipe

    4 stars

    This is a really tasty cheesecake,and to make it even lower in fat I used Morrisons own "eat smart" range for the soft cheese and fromage frais.For the topping I just layered some halved strawberries on it and it tasted great,have recomended it to my friends.

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  • Binder photo elizabeth

    24 July 2008

    elizabeth commented on this recipe

    Having vowed I would never try another recipe after the success of The New York Cheesecake in July 04 I just had to try this. I took it to a party where everyone who tried it raved over it. I accidentally used half fat creme fraiche instead of the Fromage frais but it worked brilliantly. Superb flavour and texture. I put half a teaspoon of gelatine in the blueberry juice and left it until almost set before pouring it over the fruit. Easier to serve and not so wet.

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  • Binder photo andy94

    04 August 2008

    andy94 rated and commented on this recipe

    5 stars

    Made it for my Dad on Father's Day- stunning. Nice and light, but still lovely!!I used half-fat creme-fraiche because I couldn't find plain fromage-frais, didn't notice the difference! The blueberries were fantastic!

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  • Binder photo hlnharrison

    05 August 2008

    hlnharrison commented on this recipe

    Absolutely delicious. Will definitely make this again. I served the blueberries separately as we have some fussy eaters in the family.

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  • Binder photo Ulla

    06 August 2008

    Ulla rated and commented on this recipe

    4 stars

    The filling was left a bit too gooey in the middle - will cook for longer the next time. Still went down a storm!

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  • Binder photo Royall1

    23 August 2008

    Royall1 commented on this recipe

    made it as it says but changed the fruit absolutley fantastic could only be improved by making it zero calories

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  • Binder photo SarahO

    29 August 2008

    SarahO commented on this recipe

    The only fromage frais I could find is vanilla flavour. Has anyone used this? If so could you tell me if it has any effect on the overall cake? I will let you all know if mine goes poorly.

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  • Binder photo sandhyapradhan

    21 September 2008

    sandhyapradhan rated and commented on this recipe

    4 stars

    I had visited Bosnia And Herzegovina , and had visited a place called Little Kitchen and there I had the best cheesecake which was light ,creamy and fruity.So me and my sister requested for the recipe and tried in our place back in Bhutan.After many trial and error I finally manage to get the recipe right to my taste and I would like share with you. 100 gms sugar 250 gms cream cheese 2 tbsp lemon juice 1 tsp lemon rind 300 ml whipped cream 250 gms any kind of berries [we get only strawberry]boiled with 2 tbsp sugarin a slow heat until the fruit is just soft. Beat the cheese and the sugar together and mix the juice and rind,and lightly fold in the cream until just combined, Gently fold in the fruit and pour in the biscuit base.Chill for 4 hours and is ready to serve with fruit coulis.

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  • Binder photo Danie

    13 October 2008

    Danie rated and commented on this recipe

    5 stars

    This is without doubt the best cheesecake ever!! Creamy, delicious, and every time i bake it people want the recipe. Which of course i never give out!! Ha! Oh and did i forget to say it's LOW FAT!! (I know this just means we take a bigger slice, but it makes me feel better)

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  • Binder photo Hilarity

    24 October 2008

    Hilarity commented on this recipe

    Fabulous! A really successful recipe and the baked cheesecake recipe I'll use from now on. The last time I tried a baked cheesecake, I ended up with a pint of liquid fat all over the base of the oven as it separated out from the cream chese, so imagine my delight at the success of this one! The blueberry/lime topping is the snitz!

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  • Binder photo kimlloyd

    02 November 2008

    kimlloyd rated and commented on this recipe

    5 stars

    Love this recipe, it was the first time I made a cheesecake and it turned out perfectly. Took some into work and they said it was the best cheesecake they had ever tasted, so I was thrilled! Will definitely make again.

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  • Binder photo Polly

    07 November 2008

    Polly commented on this recipe

    Help I have got the cheesecake in the oven with the oven off waiting the 2 hours. Just tidying up my kitchen and have noticed I haven't put the fromage frais in!!!!!! Can anyone tell me how this will affect the cake. I was making it for a dinner party on Sat evening. Polly

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Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 25 mins

Cook time

Cook 45 mins

Plus 3½ hrs cooling and overnight chilling

Ingredients

FOR THE BASE

  • 35g butter
  • 85g reduced-fat digestive biscuits , finely crushed

FOR THE FILLING

  • 2 x 300g/11oz tubs light soft cheese, we used Philadelphia cheese , at room temperature
  • 175g golden caster sugar
  • 3 tbsp cornflour
  • 1½ tsp finely grated lemon zest , preferably using a Microplane grater
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 3 eggs , room temperature, beaten
  • 150g fromage frais

FOR THE TOPPING

  • 25g golden caster sugar
  • 225g punnet blueberries
  • ½ tsp finely grated limes zest
  • 100g fromage frais
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Per serving

315 kcalories, protein 9g, carbohydrate 37g, fat 15 g, saturated fat 8g, fibre 1g, sugar 28g, salt 0.89 g

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