New York cheesecake is a rich, creamy, and festive cake. In this version that Mandave Veronica Meisler, clinical dietitian and consultant for Herbalife, They keep the luxurious texture, but make small adjustments: less butter, incorporating almond or peanut butter into the base, less sugar, and slightly lighter cheeses.
Ingredients for a 22 cm diameter pan
To the base:
300 grams of wholemeal/reduced sugar biscuits
70 grams melted butter
70 grams almond butter or natural peanut butter
1 tablespoon sugar
2–3 tablespoons finely ground Quaker
For the filling:
750 grams cream cheese 16%
250 grams Greek yogurt / skyr / white cheese 5%–9%
150–170 grams sugar or erythritol (or half-and-half)
3 tablespoons cornstarch
2 tablespoons lemon juice
2 teaspoons lemon zest
5 eggs
2 teaspoons vanilla extract
100 grams sour cream 9% or Greek yogurt
A pinch of fine salt
For coating:
150 grams Greek yogurt/sour cream 9%–15%
1 tablespoon powdered sugar/ 1 tablespoon erythritol
2 teaspoons lemon juice
For decoration:
Fresh fruits (kiwi, pineapple, mango, etc.)
Berries (raspberries, blueberries, currants, etc.)
Lemon zest
Preparation instructions:
Preheat oven to 175 degrees. Line the bottom of the pan with baking paper and lightly grease the sides.
Preparing the base:
Grind the biscuits in a food processor or blender until fine crumbs are obtained. Transfer to a bowl, add melted butter + almond/peanut butter, sugar and ground Quaker. Mix well until a moist and uniform mixture is obtained.
Transfer the mixture to the pan and press firmly into the bottom with the bottom of a glass or spoon. You can also create low edges on the sides. Bake the base for about 10 minutes, remove from the oven and cool completely.
Prepare the filling:
It is important that all filling ingredients are at room temperature. This helps to achieve a smooth texture and reduces the risk of cracking.
In a large bowl, beat the cream cheese until it softens and becomes smooth. If using a mixer, work on very low speed. Gradually add the sugar or erythritol and continue to mix gently. Do not beat — just mix until combined.
Add cornstarch, lemon juice, lemon zest, vanilla extract and a pinch of salt, and mix. Add the Greek yogurt/skier/white cheese and sour cream, and mix again until a uniform mass is obtained.
Add the eggs one at a time. After each egg, mix gently until it is incorporated into the mixture, and only then add the next one. It is important not to mix too much so as not to introduce too much air into the filling.
Pour the filling onto the baked and cooled base, and smooth the surface of the cake with a spatula.
Bake:
Increase the oven temperature to 200 degrees. Bake the cake for 10 minutes. Then reduce the temperature to 120 degrees and bake for another 60–90 minutes, depending on the oven.
The cake is ready when the edges are firm, but the center is still slightly wobbly. This is normal, it will firm up in the refrigerator.
When baking is complete, turn off the oven and leave the cake inside with the door closed for 30 minutes. Then open the oven door slightly and leave the cake in for another 30 minutes. The gradual cooling helps prevent cracking and sagging.
Prepare the topping:
Mix Greek yogurt or sour cream with powdered sugar and lemon juice until smooth.
Remove the cake from the oven and, while it is still warm, gently spread the icing on it. Allow it to cool to room temperature.
Refrigerators and serving:
Transfer the cake to the refrigerator for at least 6–8 hours, preferably overnight. Before serving, run a sharp knife around the sides of the pan, gently loosen, and transfer to a serving plate.
Garnish with fresh fruit, berries, lemon zest or mint leaves.
