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Photo of New York cheesecake with fresh berries by WW

New York cheesecake with fresh berries

Total Time
1 hr 20 min
30 min
50 min
Baking your cheesecake creates a rich, velvety texture that begs to be served after a delicious dinner party. Serve with fresh berries a dollop of Greek yoghurt.


Plain biscuits

150 g

Reduced fat oil spread

50 g, melted

Light cream cheese

220 g

97% fat-free cottage cheese

250 g

99% fat-free, plain Greek yoghurt, unsweetened

250 g

Fresh lemon rind

1 tbs, finely grated


2 medium

Caster sugar

½ cup(s), (110g)

Vanilla bean extract

2 tsp

Fresh raspberries

125 g

Fresh blueberries

125 g

99% fat-free, plain Greek yoghurt, unsweetened

cup(s), (190g), to serve


  1. Preheat oven to 160°C or 140°C fan-forced. Lightly spray a 20cm springform cake tin with oil and line base with baking paper.
  2. Process biscuits in a food processor until finely chopped. Add canola spread and process until combined. Press biscuit mixture evenly over base of prepared tin. Refrigerate for 30 minutes.
  3. Process cream cheese, cottage cheese and yoghurt in a food processor until just smooth. Add rind, eggs, sugar and vanilla, processing until smooth and combined. Pour mixture over base, smoothing down top.
  4. Bake for 50 minutes or until just set (cheesecake will wobble slightly in centre). Turn off oven. Cool cheesecake in oven for 3 hours with door ajar. Refrigerate overnight. Top cheesecake with fresh berries and serve with extra yoghurt.


TIP: When berries are unavailable, use peeled, sliced oranges, passionfruit pulp or thawed frozen berries.