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New York Cheese Cake With a Twist - Low Fat

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This twist to the famous New York Cheese cake is for the ones who love the very thought of a cheese cake but refrain because of the amount of full cream it has. Also, this cheese cake actually has Cheese... go ahead and give it a try guilt free.

This twist to the famous New York Cheese cake is for the ones who love the very thought of a cheese cake but refrain because of the amount of full cream it has. Also, this cheese cake actually has Cheese... go ahead and give it a try guilt free.

Ingredients

Serves: 12

Metric Cups

For the Base

  • 150 grams digestive biscuits
  • 75 grams butter

For the Cake

  • 5 tablespoons plain flour
  • 200 grams caster sugar
  • 400 grams low fat cream
  • 200 grams low fat cheese spread
  • 200 grams hung/set curd
  • 2 eggs
  • 1½ teaspoons vanilla essence
  • 2 tablespoons water

For the Base

  • 5⅓ ounces graham crackers
  • 2⅔ ounces butter

For the Cake

  • 5 tablespoons all-purpose flour
  • 7 ounces superfine sugar
  • 14⅛ ounces low fat cream
  • 7 ounces low fat cheese spread
  • 7 ounces hung/set curd
  • 2 eggs
  • 1½ teaspoons vanilla essence
  • 2 tablespoons water

Method

New York Cheese Cake With a Twist - Low Fat is a community recipe submitted by Prarthana.dutta and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Base :

  • Grease an 8 inch low height round cake mould with butter and keep aside. Preheat the oven at 150 degrees for 10 min.
  • For the base, put the digestive biscuits in a plastic bag and crush it with a rolling pin till its broken down to fine crumbs.
  • Warm the water in a saucepan and when warm enough, add the butter and melt it over low flame.
  • Once the butter is almost melted, add the biscuit crumbs and gently roll it in.
  • Spread the mix now on the cake mould and press it firm with your hand.
  • Bake the base now for 10 min till golden brown at 150 degrees.
  • Take the base out of the oven and leave it to cool on the cake mould.
  • For the Cake :

  • Take 200 ml of the low fat cream and add the caster sugar to it gradually and fold it in. If you do not have readily available caster sugar, grind regular sugar in a mixer and use the same amount.
  • Once the sugar is folded in, add the cheese spread and gradually fold the cheese in. Please note that the cheese will be lumpy initially and you will have to be patient enough to let it melt as you fold at room temperature. Do not use a food processor or blender to have this mixed as that will increase the temperature of the cream and crystallize the sugar.
  • Now, mix the remaining 200 ml of low fat cream with the 200 ml set/hung curd (curd without water in it) in a separate bowl. Good job.. You just made sour cream all by yourself J
  • Add the curd - cream mixture to the sugar, cream and cheese mixture and fold in.
  • Add both the eggs one at a time and gently fold in.
  • Add 1.5 tsp of vanilla essence or 1 pod of vanilla to the miture
  • Now, adding 1 tbsp at a time, add the flour in while constantly folding the batter. Make sure that no lumps are formed and yet making sure that we do not beat it too hard to have air incorporated in the batter.
  • Once all the ingredients are added, mix for about 2-3 minutes using slow regular unidirectional movement of your arm.
  • Pour the batter over the already baked base and put the mixture back in the oven for another 45 min at 150 degrees.
  • The cake once done should look still moist on the top but with a mild golden hint around the sides.
  • Let the cake cool inside the oven by keeping the door ajar.
  • Once it's cooled, take it out and let it cool completely on a rack.
  • Let it then set in the refrigerator for about 3-4 hours and serve cold.
  • For the topping : (Optional)

  • Caramelize strawberries/raspberries/peaches and add on top just before serving.
  • Base :

  • Grease an 8 inch low height round cake mould with butter and keep aside. Preheat the oven at 150 degrees for 10 min.
  • For the base, put the graham crackers in a plastic bag and crush it with a rolling pin till its broken down to fine crumbs.
  • Warm the water in a saucepan and when warm enough, add the butter and melt it over low flame.
  • Once the butter is almost melted, add the biscuit crumbs and gently roll it in.
  • Spread the mix now on the cake mould and press it firm with your hand.
  • Bake the base now for 10 min till golden brown at 150 degrees.
  • Take the base out of the oven and leave it to cool on the cake mould.
  • For the Cake :

  • Take 200 ml of the low fat cream and add the superfine sugar to it gradually and fold it in. If you do not have readily available superfine sugar, grind regular sugar in a mixer and use the same amount.
  • Once the sugar is folded in, add the cheese spread and gradually fold the cheese in. Please note that the cheese will be lumpy initially and you will have to be patient enough to let it melt as you fold at room temperature. Do not use a food processor or blender to have this mixed as that will increase the temperature of the cream and crystallize the sugar.
  • Now, mix the remaining 200 ml of low fat cream with the 200 ml set/hung curd (curd without water in it) in a separate bowl. Good job.. You just made sour cream all by yourself J
  • Add the curd - cream mixture to the sugar, cream and cheese mixture and fold in.
  • Add both the eggs one at a time and gently fold in.
  • Add 1.5 tsp of vanilla essence or 1 pod of vanilla to the miture
  • Now, adding 1 tbsp at a time, add the flour in while constantly folding the batter. Make sure that no lumps are formed and yet making sure that we do not beat it too hard to have air incorporated in the batter.
  • Once all the ingredients are added, mix for about 2-3 minutes using slow regular unidirectional movement of your arm.
  • Pour the batter over the already baked base and put the mixture back in the oven for another 45 min at 150 degrees.
  • The cake once done should look still moist on the top but with a mild golden hint around the sides.
  • Let the cake cool inside the oven by keeping the door ajar.
  • Once it's cooled, take it out and let it cool completely on a rack.
  • Let it then set in the refrigerator for about 3-4 hours and serve cold.
  • For the topping : (Optional)

  • Caramelize strawberries/raspberries/peaches and add on top just before serving.
  • Tell us what you think