New York-Style Cheesecake

Ingredients

In this adaptation, the New York-Style Cheesecake is transformed into a lighter and more visually appealing dessert. The traditional graham cracker crust is replaced with a delicate almond crust, adding a subtle nuttiness to the dish. The cheesecake filling is made with a combination of cream cheese and Greek yogurt, resulting in a lighter and tangier flavor profile. The presentation is enhanced with decorative fruit coulis and edible flowers, showcasing the artistic nature of Nouvelle Cuisine. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 200g (7oz) almond flour 200g (7oz) almond flour
• 80g (2.8oz) unsalted butter, melted 80g (2.8oz) unsalted butter, melted
• 500g (17.6oz) cream cheese, softened 500g (17.6oz) cream cheese, softened
• 200g (7oz) Greek yogurt 200g (7oz) Greek yogurt
• 200g (7oz) granulated sugar 200g (7oz) granulated sugar
• 4 large eggs 4 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Fresh berries and edible flowers, for garnish Fresh berries and edible flowers, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 28g (17g saturated)
• Carbohydrates: 15g (12g sugars)
• Protein: 10g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a bowl, combine the almond flour and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. 3.
   In a separate bowl, beat the cream cheese, Greek yogurt, and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
4. 4.
   Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
5. 5.
   Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
6. 6.
   Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set completely.
7. 7.
   Before serving, garnish with fresh berries and edible flowers for an elegant touch.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for a smooth crust.
• Cream cheese — Soften the cream cheese at room temperature before using to ensure a smooth and creamy texture.
• Greek yogurt — Opt for full-fat Greek yogurt for the best flavor and texture.
• Fresh berries — Choose ripe and vibrant berries for a burst of freshness in each bite.
• Edible flowers — Use organic and pesticide-free edible flowers for a beautiful and safe garnish.

Tips & Tricks

• For a smoother cheesecake, make sure all the ingredients are at room temperature before mixing.
• To prevent cracks on the surface, avoid overmixing the batter and do not open the oven door during baking.
• Allow the cheesecake to cool gradually by turning off the oven and leaving the door slightly ajar for 10 minutes before removing it.
• Experiment with different fruit coulis flavors, such as raspberry or passion fruit, to add a unique twist to the presentation.
• Serve the cheesecake chilled for the best texture and flavor.

Serving advice

Serve each slice of Nouvelle Cuisine Cheesecake on a decorative plate, garnished with a drizzle of fruit coulis and a sprinkle of powdered sugar. Accompany it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

Presentation advice

Create an artistic presentation by arranging fresh berries and edible flowers in a visually appealing pattern on top of the cheesecake. Drizzle fruit coulis in a decorative manner around the plate, adding vibrant colors to the dish. Use a fine sieve to dust powdered sugar lightly over the entire dessert for an elegant finishing touch.