New York cheesecake light version!

New York cheesecake light version!

American classic!

The secret of its unique taste and delicate structure are ingredients of “cheesecake” and … temperature and method of baking.

In the original version, the base is Philadelphia cheese and whipped sweet cream.

I offer a fit version that is “lighter”, but the taste is equally delicious!

The bottom of the dough at an express rate and without baking – just mix the ingredients and sprinkle on the bottom of the cake.

Cheesecake in a slimmed-down version without refined sugar, cream, but with Greek yoghurt, Philadelphia cheese and xylitol (or stevia).

Cheesecake can be served in the classic version, with no toppings on the cake or with fruit.

Let’s make with the berries and dip them in jelly (or agar) on the top of the cheesecake.

It also tastes delicious with crushed apricots or peaches.

The recipe is very simple, quick to make, and the taste is priceless 🙂

New York cheesecake light version
Prep Time
20 mins
Cook Time
1 hrs 20 mins
Total Time
1 hrs 40 mins
Cheesecake Bottom:
  • 1 cup oatmeal
  • 2 tablespoons raw cocoa
  • 2 tablespoons xylitol (stevia)
  • 1/3 cup of unrefined coconut oil melt
  • 32 oz organic Greek yoghurt
  • 2 pack of natural Philadelphia cheese
  • 3 ecological eggs (we do not separate yolks from proteins)
  • ½ cup xylitol / stevia
  • 1 tablespoon vanilla pudding without sugar or potato starch
  • Grain with ½ cane of vanilla
Cheesecake Bottom:
  1. Mix all the ingredients, put on the bottom of the oiled cake, gently pressing down to the bottom.
  1. All ingredients mixed on a smooth paste.
  2. Poured the mass into the bottom of chocolate oatmeal.
  3. In the oven (at the bottom) put a heat resistant dish filled with water. Cook the oven to 325 F.
  4. Cook the dough for the first 15 minutes at 325 F, then lower the temperature to 250 F and bake about 60 - 70 minutes.
Recipe Notes

Important: During baking control the water in the dish and, if necessary, add it to make the cheesecake bake in the water bath. This is one of the secrets of his delicious, delicate and taste 🙂

Cheesecake does not "grow", but this is what its characteristic feature is.


New York cheesecake with fruit and jelly (vegetarian version: agar-agar):

At the top of the baked and chilled cheesecake, put on seasonal fruit and pour jelly (or agar – agar).

Put in the fridge and cool until the jelly (or agar) is completely concentrated.


New York cheesecake with apricot mousse:


To prepare apricot mousse we need:

1 lb apricot

1-2 tablespoons maple syrup or coconut sugar *

1-2 tablespoons butter

½ teaspoon lemon juice

With apricot we remove the stones, cut into pieces.

On a hot pan, the butter is chopped pieces of apricot until the mousse is obtained.

At the end, top with maple syrup or add coconut sugar, gently sprinkle with lemon juice and warm up for a while.

Hot mashed potatoes are chilled cheesecake and served warm (with warm mousse) or cold.

* Coconut sugar is produced from coconut palm.

It is gently sweet in taste with a palpable note of caramel.

Coconut sugar contains 16 essential amino acids, B vitamins, potassium, magnesium, zinc, iron.

It has a lower glycemic index (about 35) than other sweeteners, which means that it does not raise blood sugar so rapidly.

2 thoughts on “New York cheesecake light version!”

Leave a Reply

Your email address will not be published.

Skip to toolbar