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 21-40

  • Binder photo Polly

    13 November 2008

    Polly commented on this recipe

    Just a quick update. The cheescake was delicious even without the fromage frais. I didn't even put it on the top, I made the blueberrie topping and put this on top. Superb!!!!!!

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  • Binder photo Mary

    29 December 2008

    Mary rated and commented on this recipe

    5 stars

    Loved this! I made it for Christmas Day with my own recipe for spiced winter fruits. I will definitely be making it again.

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  • Binder photo Cecile

    07 January 2009

    Cecile commented on this recipe

    Dear Daisy...Tried look up fromage frais on the internet.....could only find greek strained yogurt... it is thick yogurt without the water....it will work. hope someone else can help too...

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  • Binder photo hlnharrison

    27 January 2009

    hlnharrison rated and commented on this recipe

    5 stars

    This was fabulous

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  • Binder photo mrsvandicamp

    19 February 2009

    mrsvandicamp rated and commented on this recipe

    5 stars

    I too forgot to put in the fromage frais!! Also I had to remove this from the oven halfway through the 2hr cool down period as I forgot I needed to use it to make dinner lol, but it still tasted fantastic and I was once again praised by family & friends for my culinary skills V. smug :)

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  • Binder photo lisa

    26 March 2009

    lisa rated and commented on this recipe

    5 stars

    Really yummy, got lots of compliments,everybody was quite shocked when I told them it was a lower fat version. I made a raspberry coulis and put this and fresh raspberries on top, without the fromage frais, which I never have a problem getting from any of the large supermarkets. Delicious

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  • Binder photo JuicyJoycie

    13 April 2009

    JuicyJoycie commented on this recipe

    Just read about reviews about this being the best cheesecake ever - have to disagree - sorry. Made this for Easter Sunday & was less than impressed. Family liked it though. Is the base on baked cheesecakes supposed to be soft?? Quick & easy to make but the drying out time in the oven was difficult to accomodate the day before - we were out for the day. Maybe baked cheesecakes just aren't to my taste.

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  • Binder photo kateskitchen

    17 April 2009

    kateskitchen commented on this recipe

    Made this last night and served after lunch today. My husband gave it 10/10 and cheescake is his favourite dessert! Substituted half fat creme fraiche for the fromage frais and it worked perfectly. Will definitely make this again.

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  • Binder photo Christine Gordon

    19 April 2009

    Christine Gordon rated and commented on this recipe

    5 stars

    Looked rich but surprisingly light! Will add this to my folder to make again.

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  • Binder photo Kelly

    04 May 2009

    Kelly commented on this recipe

    Mine is still in the oven baking, but so far so good. I did add more biscuits into the base, didn't think that 85g was enough. In Nigella's (Lawson) recipe for cheesecake she uses 200grms...I think that this is more appropriate. Let's hope it turns out well, fingers crossed...

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  • Binder photo Mark G

    05 May 2009

    Mark G rated and commented on this recipe

    5 stars

    Absolutely wonderful. This recipe has doubled the desserts I am requested to cook! I now make a third of the recipe (one egg's worth), put it in ramikins (the size I have fills five) and cook it for 5 minutes in the microwave (full power for a couple of minutes and some more on 3/4 power - needs a little experimentation and depends on the microwave). Put on the fromage frais and in for 20 seconds. Quick and easy

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  • Binder photo Sara

    18 May 2009

    Sara rated and commented on this recipe

    4 stars

    Great cheesecake, very moorish. Used half fat creme fraiche instead of fromage frais, which I could not find. Only complaint is that the cheesecake was no way near set after 35 minutes in the oven. I followed the instructions carefully and left it overnight in the fridge thinking that it would set and woke up to a sloppy, liquidy mess! Put it back in the oven until it was actually ready and overall took 1 1/2 hours, which is the time most other baked cheesecakes take... Still, a lovely recipe, especially with strawberries!

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  • Binder photo carolp

    06 June 2009

    carolp rated and commented on this recipe

    5 stars

    Am practising some courses for a dinner party, so thought I'd try this for our dessert. It took absolutely ages, with all the leaving to cool and then leaving overnight, but I have to say it was worth it. The blueberries with the lime zest were particularly wonderful, so I think I've found the dessert I've been looking for!

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  • Binder photo geoffers1

    02 July 2009

    geoffers1 rated and commented on this recipe

    4 stars

    I too substituted half fat creme fraiche for the fromage frais and it worked perfectly.This was my first baked cheesecake too and I have been really pleased with the results. Have made it several times and it is requested again & again!

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  • Binder photo Adele

    14 July 2009

    Adele rated and commented on this recipe

    5 stars

    You wouldn't know it's a low fat cheese cake if it wasn't for that fact that it doesn't make you feel sick after eating it! I used extra low fat soft cheese instead for medium fat, but it turn out very well if slightly wetter than the other one (full fat philly mixed in). Had to cook it slightly longer than suggested but all ovens vary so you have to trial and error a bit. Very pleased with end result.

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  • Binder photo mother*ship

    18 August 2009

    mother*ship rated and commented on this recipe

    3 stars

    Great recipe, very light for a baked cheesecake and next time I will add a lot more lemon...BUT...mine has a very slight powdery hint which I would imagine is a result of the cornflour. Did anyone else have this problem? Is this what the initial burst of high temperature is supposed to resolve?

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  • Binder photo Eve7351

    22 September 2009

    Eve7351 rated and commented on this recipe

    5 stars

    This is simply the best cheesecake recipe ever! Fantastic with raspberries and raspberry coulis

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  • Binder photo logashka

    10 October 2009

    logashka commented on this recipe

    Absolutely in love with this cake! It is so easy to make and though it was my first attempt to bake a cheesecake it worked out perfectly. Even a friend of mine who cannot stand cheesecakes tasted a slice and wanted more of it. Thank you very much for this ingenious recipe!

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  • Binder photo SweetAsSugar

    26 October 2009

    SweetAsSugar rated and commented on this recipe

    5 stars

    this was sooooo yummy! made this for my family and it was a big hit. the recipe was a bit fiddly and long but well worth it. the cheesecake needed 35 minutes to cook though! i will definitely make this my staple cheesecake recipe.

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  • Binder photo krissydorset

    01 November 2009

    krissydorset rated and commented on this recipe

    5 stars

    Made this yesterday, and ate it last night, so obviously ignored most of the leave it to cool slowly bits! I did stick with the first cooling though, but only left it an hour before opening the oven door at all. I used creme fraiche instead of fromage frais and didn't put any on top. Also added half of vanilla pod seeds. Blueberry sauce was magnificent. Tasted as good as cheesecake eaten in New York. Recommended.

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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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