A healthier and lighter version of the New-York style Cheesecake. Instead of cream I've added greek yoghurt and some honey in place of sugar. It tastes just as good as the original you won't be able to tell the difference!
A healthier and lighter version of the New-York style Cheesecake. Instead of cream I've added greek yoghurt and some honey in place of sugar. It tastes just as good as the original you won't be able to tell the difference!
Prep Time10 minsCook Time1 hr 25 minsTotal Time1 hr 35 mins
For the base 180 g digestive biscuits 100 g unsalted butter, meltedCheesecake filling 4 eggs 900 g philadelphia cheese 1 cup greek yoghurt ⅔ cup honey 1.50 tsp vanilla extract zest of 1 lemon 2 tsp lemon juice 3 tbsp flour
11. Preheat the oven to 170C . In a food processor place the digestive biscuits and melted butter, pulse to combine. Place the mixture into a 9 inch greased cake tin and press down firmly using a spoon. Bake in the oven for 12 minutes. Remove from the oven and increase the oven temperature to 215C.
2. In a large bowl use a hand whisk to mix the remaining ingredients together: eggs, cream cheese, greek yoghurt, honey, vanilla extract, flour, lemon zest and lemon juice.
3. Wrap the outer bottom of the cake tin with aluminium foil. Pour in the filling and place in a roasting pan. Set the kettle on to boil and pour the boiling water into the roasting pan, so that it comes about half way up the cake tin.
4. Bake in the oven for 12 minutes at 215C then lower the temperature to 110C and bake 75 minutes more. Turn the oven off and leave the cheesecake in the oven for a further two hours to set. Leave to cool completely before serving and decorate with a mixture of some raspberries and blueberries.
1. Preheat the oven to 170C . In a food processor place the digestive biscuits and melted butter, pulse to combine. Place the mixture into a 9 inch greased cake tin and press down firmly using a spoon. Bake in the oven for 12 minutes. Remove from the oven and increase the oven temperature to 215C.
2. In a large bowl use a hand whisk to mix the remaining ingredients together: eggs, cream cheese, greek yoghurt, honey, vanilla extract, flour, lemon zest and lemon juice.
3. Wrap the outer bottom of the cake tin with aluminium foil. Pour in the filling and place in a roasting pan. Set the kettle on to boil and pour the boiling water into the roasting pan, so that it comes about half way up the cake tin.
4. Bake in the oven for 12 minutes at 215C then lower the temperature to 110C and bake 75 minutes more. Turn the oven off and leave the cheesecake in the oven for a further two hours to set. Leave to cool completely before serving and decorate with a mixture of some raspberries and blueberries.
Ingredients
Directions
1. Preheat the oven to 170C . In a food processor place the digestive biscuits and melted butter, pulse to combine. Place the mixture into a 9 inch greased cake tin and press down firmly using a spoon. Bake in the oven for 12 minutes. Remove from the oven and increase the oven temperature to 215C.
2. In a large bowl use a hand whisk to mix the remaining ingredients together: eggs, cream cheese, greek yoghurt, honey, vanilla extract, flour, lemon zest and lemon juice.
3. Wrap the outer bottom of the cake tin with aluminium foil. Pour in the filling and place in a roasting pan. Set the kettle on to boil and pour the boiling water into the roasting pan, so that it comes about half way up the cake tin.
4. Bake in the oven for 12 minutes at 215C then lower the temperature to 110C and bake 75 minutes more. Turn the oven off and leave the cheesecake in the oven for a further two hours to set. Leave to cool completely before serving and decorate with a mixture of some raspberries and blueberries.