Creamy New York Cheesecake
A creamy, tangy cheesecake made with nonfat yogurt and honey, with a crunchy date cookie crust; perfect for health-conscious dessert lovers and dairy-free options.
Ingredients
Instructions
- Preheat oven to 300°F.
- Moisten fingers with water and press cookie crumbs over the bottom and slightly up the sides of a 9 or 10-inch spring-form pan.
- Chill the crust while preparing remaining ingredients.
Tips & Substitutions
To achieve a smoother texture, ensure all ingredients are at room temperature before mixing. If you don’t have arrowroot, cornstarch can be used as a substitute. For added flavor, consider incorporating a teaspoon of lemon zest or a splash of almond extract. If you prefer a bit of sweetness, you can add a few tablespoons of sugar to the crust mixture.
Serving Suggestions
Serve the cheesecake chilled for the best flavor and texture. It pairs beautifully with fresh fruit, such as strawberries or blueberries, and a drizzle of honey or a dollop of whipped cream. Consider adding a side of Cinnamon Oatmeal Cookies for a delightful contrast. This cheesecake is perfect for special occasions or as a light dessert after a meal.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days. For longer storage, freeze slices wrapped tightly in plastic wrap and then in foil for up to three months. Thaw in the refrigerator overnight before serving. Reheat gently in the oven at a low temperature if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy New York Cheesecake contains roughly 1818 calories, with 13g protein, 179g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (34% of the Daily Value), protein (26% of the Daily Value), and potassium (22% of the Daily Value), and a good source of iron and calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use full-fat yogurt instead of nonfat?
Yes, you can use full-fat yogurt if you prefer a richer flavor and creamier texture. Just keep in mind that it will increase the overall fat content of the cheesecake. Adjust the baking time slightly, as the texture may change.
What can I use instead of honey?
If you want to substitute honey, agave nectar or maple syrup work well. Each will impart a slightly different flavor, so choose based on your taste preference. Remember to adjust the sweetness to your liking.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking to prevent cracks in the surface.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).