Making and Reviewing Junior's Cheesecake!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine can be less expensive.

Whisk 2 large eggs for about 1 minute until frothy and fluffy.

Add sugar to the eggs and whisk again until creamy and foamy.

Mix in lemon zest, melted butter, flour, salt, and a splash of vanilla extract, then mix until shiny.

Take a well-greased springform pan lined with tin foil and pour the sponge cake mixture into it, tapping to even it out.

Bake the sponge cake base in the oven.

In a bowl, mix cream cheese with vanilla and sugar until fluffy.

Add 2 large eggs one at a time, whisking until fluffy after each addition.

Stir in a few tablespoons of corn flour, then add double cream and whisk until fluffy.

Place the baked sponge cake base in a large roasting tin, pour the cheesecake mixture on top, and add hot water to the roasting tin to keep it moist.

Bake the cheesecake until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens