How to make a cheesecake with half the fat

Casey Purkiss

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Have your cake and eat it with Angela Nilsen's low calorie cheesecake: half the fat but just as delicious.

The humble cheesecake is joining other heritage desserts and experiencing somewhat of a revival at the moment as it graces the dessert menus of top end restaurants.

Combining two favourite (over) indulgences: cake and cheese, it's deceptively easy to make and with the help of a few elaborate swirls or inventive toppings looks every bit the pro pud.

But, as with all delicious desserts, there is of course a down side: all the cholesterol and calories lurking in that creamy filling.

Fear not; challenging the old adage that 'you can't have your cake and eat it,' Angela Nilsen has once again worked her magic and transformed the classic New York cheesecake into a dessert with just half the fat.

A standard New York cheesecake weighs in at 40g of fat but with a few clever swaps and calorie-cutting tips Angela has trimmed the figure down to just 15g per slice.

Here's how she did it:

In order to reduce the fat, the base is a much thinner crust and full fat digestive biscuits were swapped for a reduced fat version.
Angela replaced the full fat soft cheese of a traditional cheesecake with a light soft cheese.
Instead of spooning in rich sour cream she used healthy fromage frais as a substitute instead.
By using only whole eggs rather than both whole eggs and yolks, Angela reduced the fat and cholesterol from the unnecessary extras.
Finally, to reduce the sugar content she cut sugar both from the base and in the filling too.

The result was a rich, velvety, traditional New York cheesecake with all the decadent flavour of the full-fat version.

If you're looking for a healthier dessert for a special occasion this summer, why not join the great cheesecake revival and try a lighter version? Let us know your calorie saving swaps and tips too.

Angela's half-fat New York Cheesecake recipe
More healthy makeover recipes from Angela

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