American · Dessert
New York Cheesecake
A lightened New York cheesecake built on blended low-fat cottage cheese and Greek yogurt instead of a full block of cream cheese, keeping the dense, tangy bake-shop character while cutting calories sharply. A small amount of real cream cheese is kept for authenticity, and a dusting of cocoa plus fresh raspberries adds fibre back in before the trim to the ceiling.
$2
15 minsPrep
34 minsCook
239 minsTotal
MediumLevel
Nutrition per serving
265Calories
15gProtein
12gFat
24.9gCarbs
17.3gSugar
2.6gFiber
371mgSodium
90mgChol
6.6gSat Fat
239mgPotassium
133mgCalcium
1mgIron
0.6mcgVitamin B12
7.4mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
New York Cheesecake with Cold Brew Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160°C and line the base of a 10cm springform tin with a small circle of parchment.
2
Blend the cottage cheese in a blender until completely smooth, about 1 minute, scraping down once.
3
Add the Greek yogurt, cream cheese, egg, sugar, cornstarch, lemon juice and vanilla extract to the blender and blend again until silky and fully combined.
4
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
5
Place the tin in a small roasting pan and pour hot water halfway up the sides to create a water bath.
6
Bake for 32-35 minutes until the edges are set but the centre still has a slight wobble.
7
Turn off the oven, crack the door, and let the cheesecake sit inside for 10 minutes before removing.
8
Cool to room temperature on a wire rack, then chill uncovered for at least 3 hours until fully set.
9
Run a thin knife around the edge, release the springform ring, and dust the top with cocoa powder.
10
Scatter the halved raspberries over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150g150g blended smooth cottage cheese lowfat
- 60g60g greek yogurt
- 40g40g softened cream cheese
- 5/85/8 eggs, beaten (30g)
- 22g22g sugar white
- 8g8g cornstarch
- 8g8g lemon juice
- 4g4g vanilla extract
- 45g45g halved raspberry
- 6g6g dusted cocoa powder
