My NYC cheesecake
Cheesecake and New York go hand-in-hand, so I just had to include this. I've been working on the recipe for quite a while, and finally perfected it during this trip. I've swapped full-fat cream cheese for a low-fat version to make my cheesecake slightly less calorific. A word of warning, though: use 'low-fat' or 'light' cream cheese rather than 'fat-free' as the fat-free version will behave differently and won't give the results you're looking for.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 350 g digestive biscuits
- 120 g unsalted butter, melted, plus extra for greasing
- 900 g light or low-fat cream cheese, softened
- 150 g caster sugar
- 5 large eggs, preferably free-range or organic
- Juice of 6 limes, (approx. 125ml)
- 1 vanilla pod, halved lengthways and seeds scraped out, or 1 tablespoon good-quality vanilla extract
- Finely grated zest of 1 lime
- 3 large egg whites, preferably free-range or organic (the yolks can be used for making scambled eggs)
- 110 g caster sugar
- 40 g desiccated coconut