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Photo of New York cheesecake by WW

New York cheesecake

Total Time
1 hr 20 min
40 min
40 min
A to-die-for cheesecake which is velvety and smooth, melting in your mouth with every spoonful you take.


Wheatmeal biscuit

100 g

Reduced fat oil spread

50 g, melted

Extra light cream cheese

440 g

Reduced-fat ricotta cheese

1 cup(s), (240g)

Caster sugar

½ cup(s), (110g)


3 medium

Fresh lemon rind

1 tbs, finely grated

Vanilla bean extract, alcohol free

2 tsp

Light sour cream

cup(s), (160ml)

Fresh raspberries

120 g

Fresh blueberries

120 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 22cm (base measurement) round springform tin with oil.
  2. Using a food processor, process the biscuits until finely chopped. Add the melted spread. Process until combined. Press the biscuit mixture evenly over the base of the prepared tin. Refrigerate until required.
  3. Using the cleaned food processor, process the cream cheese, ricotta, sugar, egg, rind and extract until smooth and combined. Add the sour cream. Process until just combined. Spoon the mixture into the prepared tin. Smooth the top with a spatula.
  4. Bake for 35-40 minutes or until almost set in the centre. Turn the oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until cooled. Cover the cheesecake and place in the fridge for 4 hours or overnight until set. Serve the cheesecake topped with the berries.