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


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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    For the base

    • 35g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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



      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



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

    • ½ tsp finely grated lime zest



      The same shape, but smaller than…

    • 100g fromage frais


    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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    13th Nov, 2008
    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!!!!!!
    7th Nov, 2008
    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
    2nd Nov, 2008
    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.
    24th Oct, 2008
    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!
    13th Oct, 2008
    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)
    21st Sep, 2008
    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.
    29th Aug, 2008
    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.
    23rd Aug, 2008
    made it as it says but changed the fruit absolutley fantastic could only be improved by making it zero calories
    6th Aug, 2008
    The filling was left a bit too gooey in the middle - will cook for longer the next time. Still went down a storm!
    5th Aug, 2008
    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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