Lightest ever New York cheesecake is made with fat-free Quark and soured cream, which makes it a low-fat version that’s as guilt-free as cheesecakes come. This slimmer cheesecake lets you indulge a little without feeling too bad about it. A New York cheesecake is the perfect dessert to finish off a dinner with friends as you can make it ahead and pull it out when you need it. Top with fresh berries, or create a mound of fresh strawberries when they’re in season.
- 150g digestive biscuits
- 100g oatcakes
- 60g margarine
- 1kg fat-free Quark
- 200g soured cream
- 100g golden caster sugar
- 2tbsp cornflour
- Juice ½ lemon
- 2tsp vanilla extract
- 2 medium eggs
- Mixed berries, to serve
Heat the oven to 170C fan, gas 5. Blitz the digestive biscuits and oatcakes together in a food processor until fine.
Melt the margarine in a saucepan over a low heat. Tip the biscuit crumbs into the saucepan and mix until well coated in the margarine. Scrape the mixture into a 20cm greased cake tin and gently spread to make an even layer.
Beat the Quark, soured cream, sugar, cornflour, lemon juice and vanilla with an electric whisk until smooth. Next, beat in the eggs until well combined. Pour the mixture into the tin, smooth the top and bake for 15 mins.
Turn the oven down to 90C fan, gas ¼ and bake for another 30 mins. Leave to cool, then chill for 2 hrs or overnight. Add fresh berries on top and serve.
Run a knife around the edge of the cheesecake while it's still warm to loosen and stop it cracking.