OK, so pay attention. This isn’t one of those ‘clever’ no-bake sugar-free cheesecakes. This is a proper, authentic New York Jewish Cheesecake. Ok, with a few additions and substitutions, but proper nonetheless. Thick and creamy, sweet but a little tart, a crunchy, buttery biscuit base and with a simple, thin layer of sweet cream cheese topping to finish it off. No fruit, no sticky sauce. Just cheese cake plain and simple.
I have however made a few substitutions as I wanted to use what I had in the fridge and cupboards. So instead of the usual soured cream I used 0% Greek Yoghurt and instead of caster sugar I used some Truvia Caster which is a plant-based alternative to caster sugar and has 2KCAL per spoon apposed to 16KCAL per spoon if I were to use regular sugar. I genuinely cannot tell the difference between Truvia and sugar in this cheese cake. It tastes utterly divine.
For the biscuit base
- 100g butter
- 160g biscuits – I used these wonderful fruit and seed oatcakes from Nairns
The cheesecake filling
- 900g full-fat soft cheese
- 250g Truvia caster
- 3 tablespoons plain flour
- 1 teaspoon vanilla extract
- finely grated zest of 1 lemon
- the juice of half a lemon
- 3 large eggs, plus 1 yolk
- 280ml Greek Yoghurt
For the zesty yoghurt topping
- 5 tablespoons Greek Yoghurt
- 1 tablespoon Truvia caster
- the juice of half a lemon
Preheat the oven to 160C fan and line the base and sides of a 23cm springform cake tin.
For the crust:
First break up the biscuits into crumbs – I did this in my food processor but bashing them with a rolling pin would work just as well. Melt the butter in a pan and then poor in the crumbed biscuits and stir well.
Tip the butter coasted biscuit crumbs into the lined cake tin and spread out evenly across the base. Then pat down with the base of a mug or a spoon. Bake in the oven for 10 mins.
For the filling:
Increase the oven temperature to fan 200C fan
In a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the Truvia caster, then the plain flour and a pinch of salt. Don’t forget to scrape down the sides of the bowl.
Now swap the paddle attachment for the whisk. Continue by adding the vanilla extract, lemon zest and juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk as needed.
Beat in the Greek Yoghurt. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
Pour the cheesecake filling into the cake tin and bake for 10 mins then reduce oven temperature to 100C fan and bake for 55 minutes more. If you gently shake the tin, the filling should have a slight wobble.
Turn off the oven and leave the cake in the oven to cool for at least 2 hours. The cheesecake may get a slight crack on top as it cools.
To make the top, beat the sugar and lemon juice into the Greek Yoghurt and spread over the top of the cake. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
The cheese cake is now ready to serve. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
For more cake recipes, check these out on Dom in the Kitchen.
Eat and of course enjoy!