The ultimate makeover: New York cheesecake

The ultimate makeover: New York cheesecake

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(52 ratings)

Prep: 25 mins Cook: 45 mins Plus 3½ hrs cooling and overnight chilling

Easy

Cuts into 10 slices

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

Nutrition and extra info

Nutrition: per serving

  • kcal315
  • fat15g
  • saturates8g
  • carbs37g
  • sugars28g
  • fibre1g
  • protein9g
  • salt0.89g
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Ingredients

    For the base

    • 35g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g reduced-fat digestive biscuit, 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
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 150g fromage frais

    For the topping

    • 25g golden caster sugar
    • 225g punnet blueberry
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    • ½ tsp finely grated lime zest
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 100g fromage frais

    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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    Comments, questions and tips

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    suegriff26
    14th Apr, 2013
    4.05
    Cheesecake is delish, left it in for about 50 minutes after turning temperature down, although a bit longer still wouldn't have hurt. Nit sure about the topping, think the lime was a bit out of place and may have been better if left out. Will definitely make again
    lazynini
    5th Apr, 2013
    My daughter made it several times & it's delicious every time !she adds some lemon juice to the topping, I love it! Nahla.
    lazynini
    5th Apr, 2013
    My daughter made it several times & it's delicious every time !
    ruthy10
    15th Feb, 2013
    5.05
    I was looking for a low fat dessert for valentines day and this cheese cake recipe is great. I read all the reviews for this recipe and living abroad like some others, certain ingredients are hard to come by. I doubled the quantity for the base as I thought it would be too thin and gave it an extra 5-6 minutes in the oven at the start. I replaced the fromage frais for half fat creme Fraiche and this worked just as well. I baked it for the times stated and left it to cool for the 2hrs and then just another hour after that and found that the top of the cheese cake had cracked. However cracks can be covered, it tasted absolutely gorgeous and my husband loved it.
    mawaheb
    28th Jan, 2013
    5.05
    This is an absolute favorite.. I made it the first time for my husband's birthday and then started getting orders from friends and family! I would recommend it to everyone.. it is totally worth it..
    muffin16
    16th Aug, 2012
    I thought some of you might be interested in this recipe for a healthier lime and ginger cheesecake with mango coulis; http://muffinsvegetariankitchen.blogspot.co.uk/ Thank you
    cafeaulait9
    25th Jul, 2012
    5.05
    I just made this and it has to be the best cheesecake I've ever made! I tweaked the recipe a little bit: I used self-raising flour instead of the corn flour and I used blackberries and raspberries instead of blueberries but it tastes amazing! Really creamy. If you're looking for a good cheesecake recipe, look no further, this is the one!
    krista54
    25th Jul, 2012
    5.05
    This is wonderful cheesecake, I substituted the sugar for zylitol and used 130 grms so its perfect for diabetics.
    jrd1987
    12th Jul, 2012
    Delicious, and a great texture with bit more to chew than the other no-cook cheesecakes I've made before. I used quite a shallow tin so had a bit of filling left over, so used it to make a couple of mini cheesecakes in ramekins... worked really well! I was too lazy to bother with the fruit, just sprinkled a bit of sweetener atop the creme fraiche topping - yum!
    alicehill45
    26th Jun, 2012
    5.05
    I've never baked a cheesecake before and this was really easy and it tasted amazing! I made it for my dad's birthday, New York cheesecake is his favorite and he absolutely loved it, never would have guessed it was a healthier version! I did end up with a slight crack but this was easily covered up with the toppings so it wasn't a problem at all!

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