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Healthy Cheesecake + my favorite shops in New York

I used to make this “Healthy” Cheesecake very often when I was in 20's. I called it healthy because I use yogurt instead of heavy whipping cream. I stopped baking it after I moved to NY because I was trying cheesecake from different places in NY - I didn't have to bake it ;) Please check my favorite shops at the end of this blog. After enjoying the cheesecakes I missed my light cheesecake. I made it again!


Grease the 9-inch baking pan.

Preheat oven to 375 degrees F.



4 Tbsp melted unsalted butter

A pinch of salt

<Cheese filling>

1 lb organic cream cheese (I used Organic Valley)

1 cup whole fat yogurt (I used Organic Valley)

3/4 cup cane sugar

3 organic eggs

1 Tbsp fresh lemon juice

2 tsp finely grated lemon zest

1/4 tsp salt.


1. Prepare crust. Pulse 12 graham crackers in a good processor (or crash them in a zipped bag with a rolling pin until fine crumbs).

2. Add 4 Tbsp melted unsalted butter and a pinch of salt. Press crumb mixture into bottom of pan.

3. Prepare cheese filling. In a large bowl, mix 1 lb cream cheese and 1 cup whole fat yogurt. Gradually add 3/4 cup cane sugar and 3 eggs and beat until fluffy.

4. Add 1 Tbsp fresh lemon juice, 2 tsp finely grated lemon zest, and 1/4 tsp salt.

5. Pour in filling into the pan and bake for 1 hour 30 minutes.

My Favorite Cheesecake Shops in New York

Two Little Red Hens (Upper East Side)

Mah Ze Dah (West Village)

Breads Bakery (Union Square)

Lady M Boutique

Eileen's Cheesecake (Nolita)

Veniero's Pastry (East Village)

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