Healthy New York Cheesecake

Healthy New York Cheesecake

Our healthier take on New York-style cheesecake is made using low fat yogurt and extra-light cream cheese to reduce the calories but not the flavour.

Ingredients
400g extra-light cream cheese (we used Extra Light Philadelphia)
250g 0% fat Greek yogurt (we like Total)
200g fat-free fromage frais
1 tsp vanilla essence
4 tbsp clear honey, plus 1 tbsp extra
to drizzle
75g golden caster sugar
Grated zest of 1 lemon
2 tbsp cornflour
2 large free-range eggs, beaten
For the base

50g unsalted lower-fat butter, plus extra for greasing
175g reduced-fat digestive biscuits
1 tbsp clear honey, plus extra to serve
Method
Preheat the oven to 160°C/fan140°C/gas 3. For the base, grease a 20cm springform tin and line the base with a circle of baking paper. Put the biscuits into a plastic bag and crush to fine crumbs with a rolling pin. Meanwhile, gently melt the butter and honey in a large pan. Add the crumbs and stir well to combine. Spoon into the tin and, with the back of a spoon, spread in an even layer over the bottom and about 2cm up the sides of the tin, pressing down to create a firm, even base. Chill for 15 minutes.
Using an electric hand mixer, beat the extra-light cream cheese, yogurt and fromage frais until smooth. Add the vanilla, then the 4 tbsp honey and the caster sugar, and beat for 1 minute until mixed. Beat in the zest and cornflour, then add the beaten eggs, a little at a time.
Pour into the tin and shake to level the mixture. Put on a baking sheet in the middle of the oven and bake for 55-60 minutes. The cake should be set at the edges but have a wobble in the centre. Turn the oven off and, leaving the door slightly ajar, let the cake cool completely (about 3 hours). Remove from the tin, drizzle with honey, then serve.