The ultimate makeover: New York cheesecake

The ultimate makeover: New York cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


    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.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    4th Aug, 2008
    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!
    24th Jul, 2008
    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.
    16th Jul, 2008
    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.
    27th Jun, 2008
    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.
    18th Jun, 2008
    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!
    18th Jun, 2008
    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.
    18th May, 2008
    What can I use in place of fromage frais, as this ingredient cannot be found where I live?
    14th May, 2008
    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).
    29th Apr, 2008
    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.
    26th Apr, 2008
    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.


    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?