Having lived in New York for my entire life, I’ve always known that there are a few certain inexorable things that come with being a New Yorker: a snarky attitude, a large roster of four letter words, a love of REAL apples and cheesecake. Real, honest to goodness cheesecake. The dense, creamy decadence that all other (non-Italian derived) cheesecakes are based on. Now, anyone that knows about this food of the gods knows that it is FAR from healthy. The standard five ounce serving is around 500 calories, 30 grams of fat, 52 grams of carbohydrates and 32 grams of sugar. For most of us, this is about half of our recommended daily calorie intake, half of our daily fat intake, 75% of our daily carbohydrate intake and 100% of our daily sugar intake. While cheesecake is definitely amazing, it just doesn’t fit into a healthy bariatric diet.
In comes this recipe! All of the texture and flavor of a traditional New York cheesecake with much much better nutritional stats! This recipe also offers a slightly larger serving size of 6 ounces. It should be noted, though, that this particular recipe does not include a crust. I have previously posted my recipe for a low carb crust here and recommend you try using that recipe if you need a crust with your cheesecake. I will warn that the only thing I truly find lacking with all cheesecake recipes I’ve tried is in the crust. No matter what I’ve tried, I just can’t adequately replicate the taste and texture of a graham crust. OOO Flavors has a whole line of amazing low carb flavorings that include graham cracker. I haven’t yet been able to afford these, but from what I’ve read and heard, they are amazing. These flavorings might be the key to creating true replicas of traditional baked goods and I hope to (eventually) be able to fit it in my budget so I can tell you guys all about it! Each flavor isn’t that expensive at only $3.49, but can you really only buy one flavor when they offer hundreds of options?!
But moving on, I personally love cheesecake without a crust, but if you prefer a crust, you can definitely use my recipe or any one of the multitude of others you can find by searching for low carb graham crusts.
New York Style Cheesecake; Bariatric Edition
- 8oz cream cheese, room temp
- 8oz Neufchatel cheese, room temp
- 8oz 1% cottage cheese, blended smooth
- 4 oz light sour cream
- 1 cup egg substitute
- 1 tbsp flour (substitute arrowroot for slightly lower carb)
- 1 tsp fresh lemon zest
- 3 tsp fresh lemon juice
- 2 scoops collagen protein
- 2 tsp vanilla extract
Pre-heat oven to 325°F
- In a large mixing bowl (or the bowl of a stand mixer) add add in all three cheeses. Using either a hand mixer or your stand mixer, whisk all cheeses together until they form a smooth textured mix.
- Continue mixing as you add in the sour cream, flour, lemon juice and lemon zest. Take a break from mixing to scrape down the sides and bottom of your bowl then continue mixing to make sure there are no lumps.
- Once the mixture is completely smooth, turn mixer down to low and slowly stream in the egg substitute, vanilla extract and collagen powder. Scrape down your bowl again and then continue mixing to make sure it’s entirely smooth.
- Spray down your baking dish with cooking spray and a dusted coating of either coconut or almond flour. Then pour your cheesecake mixture into your pan and smooth it out. Lift pan an inch or so from your cooking surface and drop a few times to remove any large air bubbles.
- In a slightly larger baking dish (one that you can fit your cheesecake pan inside of) pour an inch of hot water. Place your pan of cheesecake into this pan (making sure not to splash any water into your cheesecake) and place the entire thing into the pre-heated oven.
- This is a traditional technique called a Bain Marie
- Bake for 15 minutes. After initial 15 minutes, reduce temperature to 275°F. Allow cheesecake to continue cooking for another 45 minutes.
- To check for doneness, jiggle the cheesecake pan. If there is a good amount of movement in the center of your cheesecake, it need a little more time. Place it back in for another 15 minutes before checking again. The perfect cheesecake top is smooth and even with a slight golden brown color in place.
- If your cheesecake cracks, the temperature was too high and/or you cooked it too long. While it doesn’t look very pretty, it will still taste just as delicious.
- Remove from the oven as well as the bain marie and set on a towel to cool. Once cheesecake has reach room temperature, place it in the fridge for 4-6 hours minimum. The best choice is to leave it overnight, but I know it’s not always possible to wait that long.
- You can obviously eat this straight up, with a little bit of whipped cream or with a fruit topping (all are traditional ways of serving). Just take these additions into account when calculating the entire nutrition for what you eat in a serving.