Classic Vanilla Cheesecake

These swaps trim fat and sugar while keeping enough structure and richness for a proper baked cheesecake. It will be a touch less dense and a shade less sweet, but still creamy and vanilla-forward.

• 120 g Butter (melted) → 80 g butter (melted) plus 40 g reduced-fat cream cheese to bind the base

  Cuts about a third of the base fat. The base is slightly less richly buttery and marginally softer, but still holds together and tastes fine.

• 750 g Cream cheese (full-fat, softened) → 500 g full-fat cream cheese plus 250 g reduced-fat cream cheese

  Swapping a third for a lighter cream cheese saves meaningful fat. Filling is a little less lusciously fudgy but still smooth; don't go further or it may crack and turn watery.

• 200 g Sour cream → 200 g thick Greek yoghurt

  Cuts fat and adds a little protein and tang. The finish is slightly less velvety and a touch more tangy, not identical, but pleasant. Use full-fat Greek yoghurt so it doesn't weep.

• 200 g Caster sugar → 160 g caster sugar

  A 20% sugar reduction. Noticeably less sweet and the crumb is a hair less soft, but the vanilla comes through more clearly.

Estimated per serve

420 kcal · 6 g protein · 30 g carbs · 31 g fatestimates, within ~10%

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