Feb 14
2013

New York Cheesecake

Happy Valentine’s Day!  Single, married, dating, whatever your relationship status is, this cheesecake is going to be delicious and you are going to enjoy it  :)
Healthy New York Cheesecake Recipe

Creamy, tangy, smooth and sweet.  Everything you would expect from a cheesecake, except this one is guilt-free!

New York Cheesecake

Yield: 9 inch cheesecake

Ingredients

    Graham Cracker Crust:
  • 1 cup Graham Cracker Crumbs (I used these, for GF use these)
  • 1/4 tsp Salt
  • 42g (3 tbs) Coconut Oil, melted
  • 1/2 tsp Butter Extract
  • Cheesecake Filling:
  • 24oz Fat Free Cream Cheese, room temp
  • 8oz (1 cup) Plain, Nonfat Greek Yogurt, room temp
  • 84g (1/4 cup) Light Agave Nectar
  • 1/2 tsp Stevia Extract
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Lemon Flavor
  • 64g (2 scoops) Vanilla Protein Powder
  • 16g (2 tbs) Arrowroot Starch
  • Topping:
  • ~1 cup 100% Fruit Spread (I used cherry)

Instructions

    For the Crust:
  1. Preheat oven to 350 degrees Fahrenheit and spray a 9" springform pan with cooking spray, set aside.
  2. In a medium bowl, stir together the cracker crumbs and salt.
  3. In a small bowl, stir together the coconut oil and butter extract. Pour this over the cracker mixture and stir until crackers are moistened.
  4. Press into the prepared pan, raising the edges slightly. Bake for ~6 minutes, until fragrant. Let cool while you make the filling.
  5. For the Filling and Topping:
  6. In a large mixing bowl (you can use a stand mixer if you like), whisk together the cream cheese and greek yogurt.
  7. Whisk in the agave, stevia, vanilla and lemon flavor.
  8. Whisk in the protein powder and starch. Pour over the graham cracker crust and bake for ~31 minutes, until cracks form on the surface (cracks are okay, they will be covered by the topping). Let cool for about 20 minutes, remove the springform wall and let cool more.
  9. Slice when completely cooled and top with the fruit spread of your choice (cherry and raspberry are most authentic, but it really depends on your taste)

Notes

Keep leftovers covered and refrigerated for up to 3 days.

This recipe is: eggless, low sugar, high protein, gluten free!

http://dessertswithbenefits.com/new-york-cheesecake/

Healthy New York Cheesecake Recipe
The perfect bite.  Thick, rich, decadent, and sinful tasting (but totally sinless!).  Want proof?  Here is a nutrition label comparison between Food Network’s New York Cheesecake and my Healthified New York Cheesecake recipe!
Healthy Dessert Blog  Healthy Dessert Blog
(labels do not include toppings)
Can you believe the difference?  The 300-calorie and 27g of fat difference?  While you can see the discrepancy between the cheesecakes in the nutrition labels, I bet you will never be able to taste it.  They are both sinful tasting!
Ate two slices of this healthy New York Cheesecake?  You’re still an angel  ;)
Healthy New York Cheesecake Recipe
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Labels: Agave, Cherries, Coconut-Oil, Cream-Cheese, Eggless, Gluten-Free, High-Protein, Lemon, Low-Sugar, Nutrition-Label, Pies-Mousses-Tarts-and-Cheesecakes, Protein-Powder, Yogurt

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Comments (16)

  1. Mila @ Simple Harmonic Motion: February 14, 2013

    This is actually incredible looking like I want to be your friend NOW

  2. shannon c: February 15, 2013

    Do you think you could recommend a specific brand for the fat-free cream cheese, or maybe an alternative ingredient? The major brands of fat-free cream cheese actually have a ton of artificial ingredients and additives like carageenan which I don’t really see as healthy to eat.

  3. dessertswithbenefits: February 15, 2013

    I haven’t tried it but you can most likely use any alternative you like, such as the Healthful Pursuit’s homemade cream cheese, or storebought vegan ones.

  4. Ruxandra: February 15, 2013

    This looks so good!! Awesome recipe :)

  5. Margot @ Coffee & Vanilla: February 15, 2013

    Looks amazing! :)

  6. Rachel @ Bakerita: February 15, 2013

    This looks so sinfully delicious, and the fact that it’s guilt free makes it so much better!

  7. Annie @ Natural Sweet Recipes: February 15, 2013

    Oh my goodness, this looks incredible! I would be so thrilled to make this and tell people it was healthy!

  8. cookingrookie: February 16, 2013

    Beautiful cheese cake! I love Greek yogurt cheesecake, they are much lighter and fluffier than the heavy cream cheese ones. Not to mention the calories… Gorgeous photos too :-)

  9. Pauline: March 5, 2013

    Just wanted to let you know that your blog always inspires me! I used your cheesecake graham crust recipe as inspiration for the pumpkin cheese pie I made yesterday. I had to give you a plug in my blog (http://lambentdream.blogspot.com/2013/03/cooking-with-love-steamed-flounder-and.html) for all the wonderful, tasty, and nutritious things you post! As always, thanks for the inspiration and feasts for mine eyes! Keep writing!

  10. dessertswithbenefits: March 5, 2013

    Aww thanks so much Pauline! That pumpkin pie looks amazing :)

  11. Ruta: March 9, 2013

    Truthfully, I’ve never had New York Cheesecake and don’t actually think I’d like it. But this recipe looks so great (I can’t believe it’s healthy) that I just might try it. Yum!!!

  12. dessertswithbenefits: March 15, 2013

    I hope you try it soon!

  13. munchi: May 27, 2013

    great looking cake, simple to make but I would use cream cheese and yogurt with some fat its not healthy without any fat, body needs fat it has nutrients.

  14. artania: June 7, 2013

    OMG I want to make this. for the 1/4 tsp Lemon Flavor can I change it with squeeze lemon?

    “16g (2 tbs) Arrowroot Starch” is there any substitute for this? I dont mind some fats :)

    Thank You

  15. dessertswithbenefits: June 10, 2013

    Artania- You can try replacing the lemon flavor with about 2-3 tbs of lemon juice… don’t add too much otherwise the cheesecake won’t set. I haven’t tried this cheesecake without the starch, maybe you can replace it with more protein powder!
    Good luck, hope you like the recipe :)

  16. jessica: November 14, 2013

    Hello, this looks the great. However, I see you use agave as a sweetener. Agave is synonymous with high fructose corn syrup and is highly processed. What is your opinion on this and do you have any alternatives? Honey, molasses, maple syrup?

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