🍽️ The Complete Cheesecake Guide
The Complete Cheesecake Guide
Table of Contents
- Cheese and Dairy Table: choosing the right one
- Sour cream / Crème fraîche: what it is and how to substitute it
- Recipe 1: Classic New York (Philadelphia)
- Recipe 2: Balanced (Philadelphia + Greek Yogurt)
- Recipe 3: Light (Ricotta + Greek Yogurt)
- How to handle eggs
- Baking in a water bath: the definitive guide
- Silicone pan: yes or no?
- Bundt shape (pan with central hole)
Cheese and Dairy Table
Values per 100 g. Saturated fat is the key indicator for cardiovascular health.
| Product | Kcal | Total fat | Saturated fat | Protein | Notes |
|---|---|---|---|---|---|
| Philadelphia Original | ~250 | ~24 g | ~15 g | ~6 g | The creamiest option; perfect texture for NY cheesecake |
| Philadelphia Light | ~165 | ~11 g | ~7 g | ~8 g | 40% less fat than Original; softer, less dense texture |
| Philadelphia Légère (5% fat) | ~100 | ~5 g | ~3 g | ~10 g | Available in Italy; very high in protein, much less rich |
| Full-fat Greek yogurt (e.g. Fage Total 5%) | ~95 | ~5 g | ~3 g | ~9 g | Thick and creamy; lactic acid adds freshness |
| Greek yogurt 2% (e.g. Fage Total 2%) | ~65 | ~2 g | ~1.2 g | ~9 g | Good balance of flavour and lightness |
| Greek yogurt 0% | ~55 | ~0.3 g | ~0.1 g | ~10 g | Very light; drier result |
| Whole cow's milk ricotta | ~145 | ~10 g | ~6.5 g | ~8 g | Grainy if not blended; good flavour |
| Light/skimmed ricotta | ~110 | ~6 g | ~4 g | ~10 g | Must be blended well to remove graininess |
| Quark | ~65 | ~0.3 g | ~0.2 g | ~12 g | Less common in Italy; similar to thick yogurt, high protein |
| Mascarpone | ~430 | ~44 g | ~28 g | ~4 g | The richest option by far |
| Sour cream | ~195 | ~20 g | ~12 g | ~2.5 g | See dedicated section below |
Choosing the right one
- For the classic NY cheesecake: Philadelphia Original (24% fat). That high fat content is essential for the dense, silky texture. Do not substitute with Light in the classic version; the result will be completely different.
- For the balanced version: Philadelphia Original (50%) + full-fat Greek yogurt 5% (50%). This gives ~14.5 g total fat and ~9 g saturated fat per 100 g of the mix, with more protein.
- For the light version: Ricotta + Greek yogurt 2%. ~6 g total fat and ~3.5 g saturated fat per 100 g of the mix.
Sour Cream
What it is
Sour cream is fresh cream fermented with lactic acid bacteria. It has a slightly tangy flavour and a thick consistency, similar to yogurt but richer. Crème fraîche is the French equivalent; slightly less acidic and richer (around 30% fat compared to 20% in sour cream).
Nutritional values (per 100 g)
| Sour cream | Crème fraîche | |
|---|---|---|
| Kcal | ~195 | ~290 |
| Total fat | ~20 g | ~30 g |
| Saturated fat | ~12 g | ~19 g |
| Protein | ~2.5 g | ~2.4 g |
| Sugars | ~3.5 g | ~2.5 g |
Is it easy to find?
Yes, though not everywhere. You can find it at: - Well-stocked supermarkets (dairy/international section) - Eastern European food shops - Online
Common brands: Meggle, Develey, or supermarket own-brands (e.g. Esselunga "panna acida").
How to make it at home
Mix 200 ml of fresh cream (35% fat) with 15 ml of lemon juice (or 1 tablespoon of white vinegar). Leave to rest at room temperature for 1 hour, covered. It is not identical to the real thing, but it works perfectly well in cheesecake.
How to substitute it in cheesecake
| Substitute | Ratio | Effect on the result |
|---|---|---|
| Full-fat Greek yogurt 5% | 1:1 | ✅ Best substitute. Same acidity, less fat, more protein. The texture stays creamy. |
| Greek yogurt 2% | 1:1 | Slightly less rich, but it works. |
| Well-blended smooth ricotta | 1:1 | Less acidic, more neutral; add 5 ml of lemon juice to compensate. |
| Mascarpone | 1:1 | Richer and sweeter, zero acidity; heavier result. |
| Fresh cream + lemon (as above) | 1:1 | Faithful to the original. |
Is it healthy?
Not particularly. It is essentially saturated fat with few nutrients. The only upside is that, being fermented, it contains live probiotics (if not pasteurised after fermentation). Greek yogurt is always the better nutritional choice: less saturated fat, more protein, more probiotics.
In a classic cheesecake, its only role is to add a slight tang and extra creaminess. Greek yogurt does the same job with a better nutritional profile.
Classic New York
Dense, creamy, and indulgent.
Base (crumble)
| Ingredient | 18 cm (6 serv.) | 20 cm (8 serv.) | 22 cm (10 serv.) | 24 cm (12 serv.) |
|---|---|---|---|---|
| Digestive biscuits (or graham crackers) | 150 g | 200 g | 250 g | 300 g |
| Melted butter | 60 g (40%) | 80 g (40%) | 100 g (40%) | 120 g (40%) |
| Fine salt | 1 g | 1.5 g | 2 g | 2.5 g |
Filling
| Ingredient | 18 cm (6 serv.) | 20 cm (8 serv.) | 22 cm (10 serv.) | 24 cm (12 serv.) |
|---|---|---|---|---|
| Philadelphia Original | 500 g | 650 g | 800 g | 1000 g |
| Caster sugar | 125 g (25%) | 165 g (25%) | 200 g (25%) | 250 g (25%) |
| Whole eggs (medium, ~55 g each) | 3 (165 g) (33%) | 4 (220 g) (34%) | 5 (275 g) (34%) | 6 (330 g) (33%) |
| Extra egg yolks (~18 g each) | 1 (18 g) | 1 (18 g) | 2 (36 g) | 2 (36 g) |
| Full-fat Greek yogurt 5% (sour cream substitute) | 80 g (16%) | 100 g (15%) | 130 g (16%) | 160 g (16%) |
| Italian 00 flour (stabiliser) | 15 g (3%) | 20 g (3%) | 25 g (3%) | 30 g (3%) |
| Vanilla extract | 5 g (1 tsp) | 7 g | 10 g | 12 g |
| Grated lemon zest | zest of ½ lemon (~3 g) | zest of ½ lemon (~3 g) | zest of 1 lemon (~5 g) | zest of 1 lemon (~5 g) |
Step-by-step method
Base: 1. Blitz the biscuits in a food processor until finely ground. 2. Mix with the melted butter and salt until you get a wet sand consistency. 3. Press onto the bottom of the springform pan (use the base of a glass to compact evenly). 4. Bake for 10 min at 180 °C. Leave to cool completely.
Filling (exact order and timing):
| Step | What to do | How | Duration | Expected result |
|---|---|---|---|---|
| 1 | Philadelphia (at room temperature!) in the stand mixer bowl or a large bowl | Mix with spatula or whisk at speed 1 (lowest) | 1 minute | Creamy, smooth, no lumps |
| 2 | Add the sugar | Mix at speed 1 | 1 minute | Smooth mixture; sugar has dissolved |
| 3 | Add the flour | Mix at speed 1 | 30 seconds | Fully incorporated, no visible lumps |
| 4 | Add the Greek yogurt (or sour cream) | Mix at speed 1 | 30 seconds | Homogeneous, glossy mixture |
| 5 | Add the vanilla and lemon zest | Mix at speed 1 | 15 seconds | Just incorporated |
| 6 | Add the first whole egg | Mix at speed 1 | 20 seconds, only until the yellow is no longer visible | Mixture still dense |
| 7 | Add the second whole egg | Same | 20 seconds | |
| 8 | Repeat for each remaining egg, one at a time | Same | 20 seconds each | |
| 9 | Add the extra yolks | Same | 15 seconds each | Final mixture: smooth, dense, glossy, NO bubbles |
| 10 | Scrape the bottom and sides of the bowl with a spatula; give 3-4 manual stirs | By hand with spatula | 15 seconds | Check for hidden lumps of Philadelphia at the bottom |
Assembly and baking: 11. Pour the filling over the cooled base. 12. Tap the pan 2-3 times on the work surface to release any air bubbles. 13. Bake in a water bath (bain-marie) (see dedicated section): 160 °C, 55-70 min. 14. Cooling: oven off, door ajar, 1 hour. Then refrigerate for at least 6 hours (ideally 12).
Estimated nutritional values per 100 g (finished cake)
| Kcal | Fat | Saturated fat | Protein | Sugars |
|---|---|---|---|---|
| ~310 | ~22 g | ~13 g | ~6 g | ~17 g |
Balanced
Same technique as the classic; significantly better nutritional profile. The result is still rich and satisfying.
Base (crumble)
| Ingredient | 18 cm (6 serv.) | 20 cm (8 serv.) | 22 cm (10 serv.) | 24 cm (12 serv.) |
|---|---|---|---|---|
| Rolled oats (whole, to be processed) | 100 g | 130 g | 170 g | 200 g |
| Digestive biscuits | 50 g | 70 g | 80 g | 100 g |
| Melted butter | 70 g (47%) | 90 g (45%) | 115 g (46%) | 140 g (47%) |
| Honey (extra binder) | 10 g | 15 g | 18 g | 20 g |
| Fine salt | 1 g | 1.5 g | 2 g | 2.5 g |
Filling
| Ingredient | 18 cm (6 serv.) | 20 cm (8 serv.) | 22 cm (10 serv.) | 24 cm (12 serv.) |
|---|---|---|---|---|
| Philadelphia Original | 250 g | 325 g | 400 g | 500 g |
| Full-fat Greek yogurt 5% (e.g. Fage Total) | 250 g (100%) | 325 g (100%) | 400 g (100%) | 500 g (100%) |
| Caster sugar | 100 g (40%) | 130 g (40%) | 160 g (40%) | 200 g (40%) |
| Whole eggs (medium, ~55 g each) | 3 (165 g) (66%) | 4 (220 g) (68%) | 5 (275 g) (69%) | 6 (330 g) (66%) |
| Italian 00 flour or cornstarch | 15 g (6%) | 20 g (6%) | 25 g (6%) | 30 g (6%) |
| Vanilla extract | 5 g | 7 g | 10 g | 12 g |
| Grated lemon zest | zest of ½ lemon (~3 g) | zest of 1 lemon (~5 g) | zest of 1 lemon (~5 g) | zest of 1 lemon (~5 g) |
Percentages are calculated relative to the Philadelphia (250/325/400/500 g).
Step-by-step method
Base: 1. Place the whole rolled oats in the mixer/food processor. 2. Pulse 8-10 times, 1 second each. The goal is NOT to make flour; you want irregular pieces, a mix of fine powder and visible medium fragments. Leaving some oats whole is fine. 3. Add the roughly broken digestive biscuits to the mixer. 4. Pulse 4-5 more times to crumble the biscuits and combine everything. The result should be a coarse-sand texture with visible chunks, not flour. 5. Transfer to a bowl. Add the melted butter, honey, and salt. 6. Mix with a fork or your hands until you get a moist mixture that clumps when you squeeze it in your fist. 7. Press onto the bottom of the pan using the base of a glass. Compact firmly and evenly. 8. Bake for 10 min at 180 °C. Leave to cool completely before adding the filling.
Filling (exact order and timing):
| Step | What to do | How | Duration | Expected result |
|---|---|---|---|---|
| 1 | Philadelphia (at room temperature!) in the bowl | Mix with whisk at speed 1 | 1 minute | Creamy, smooth |
| 2 | Add the Greek yogurt | Mix at speed 1 | 1 minute | Homogeneous mixture; you will notice a slightly looser, fresher texture |
| 3 | Add the sugar | Mix at speed 1 | 1 minute | Dissolved, smooth |
| 4 | Add the flour (or starch) | Mix at speed 1 | 30 seconds | Incorporated |
| 5 | Add vanilla and lemon zest | Mix at speed 1 | 15 seconds | |
| 6 | Add the first whole egg | Mix at speed 1 | 20 seconds; only until the yellow is no longer visible | |
| 7 | Add each remaining egg, one at a time | Same | 20 seconds each | |
| 8 | Scrape the bottom and sides of the bowl with a spatula; give 3-4 manual stirs | By hand | 15 seconds | No hidden lumps |
Assembly and baking: 9. Pour over the cooled base. 10. Tap the pan to release air bubbles. 11. Bake in a water bath (bain-marie) at 160 °C, 50-65 min. 12. Cooling: oven off, door ajar, 1 hour. Refrigerate for at least 6 hours.
Estimated nutritional values per 100 g (finished cake)
| Kcal | Fat | Saturated fat | Protein | Sugars |
|---|---|---|---|---|
| ~215 | ~12 g | ~7 g | ~8 g | ~13 g |
Light
High in protein, low in saturated fat. Less dense than the classic, but still creamy and satisfying.
Base (crumble)
| Ingredient | 18 cm (6 serv.) | 20 cm (8 serv.) | 22 cm (10 serv.) | 24 cm (12 serv.) |
|---|---|---|---|---|
| Rolled oats (whole, to be processed) | 120 g | 160 g | 200 g | 240 g |
| Melted butter (or coconut oil) | 55 g (46%) | 75 g (47%) | 95 g (48%) | 115 g (48%) |
| Honey (extra binder) | 15 g | 20 g | 25 g | 30 g |
| Fine salt | 1 g | 1.5 g | 2 g | 2.5 g |
Filling
| Ingredient | 18 cm (6 serv.) | 20 cm (8 serv.) | 22 cm (10 serv.) | 24 cm (12 serv.) |
|---|---|---|---|---|
| Cow's milk ricotta (whole or light) | 300 g | 400 g | 500 g | 600 g |
| Greek yogurt 2% | 200 g (67%) | 260 g (65%) | 330 g (66%) | 400 g (67%) |
| Sugar (or honey) | 80 g (27%) | 100 g (25%) | 130 g (26%) | 160 g (27%) |
| Whole eggs (medium, ~55 g each) | 3 (165 g) (55%) | 4 (220 g) (55%) | 5 (275 g) (55%) | 6 (330 g) (55%) |
| Cornstarch | 20 g (7%) | 25 g (6%) | 30 g (6%) | 40 g (7%) |
| Vanilla extract | 5 g | 7 g | 10 g | 12 g |
| Lemon + orange zest | ~3 g + ~3 g | ~5 g + ~3 g | ~5 g + ~5 g | ~5 g + ~5 g |
Percentages are calculated relative to the ricotta (300/400/500/600 g).
Step-by-step method
Base: 1. Place the whole rolled oats in the mixer/food processor. 2. Pulse 8-10 times, 1 second each. Goal: irregular pieces (a mix of powder and fragments), NOT fine flour. 3. Transfer to a bowl. 4. Add melted butter (or melted coconut oil), honey, and salt. 5. Mix well until you get a moist, clumpable mixture. 6. Press onto the bottom of the pan using the base of a glass. 7. Bake for 10 min at 170 °C. Leave to cool completely.
Filling (exact order and timing):
| Step | What to do | How | Duration | Expected result |
|---|---|---|---|---|
| 1 | Blend the ricotta in the mixer or with an electric hand whisk | Medium-high speed | 2 minutes | ESSENTIAL: it must become smooth as a cream, with no graininess whatsoever. This step cannot be skipped. |
| 2 | Add the Greek yogurt | Mix at speed 1-2 | 1 minute | Fluid, homogeneous mixture |
| 3 | Add the sugar (or honey) and cornstarch | Mix at speed 1 | 1 minute | Dissolved, smooth |
| 4 | Add vanilla and citrus zests | Mix at speed 1 | 15 seconds | |
| 5 | Add the first whole egg | Mix at speed 1 | 20 seconds | Only until the yellow is no longer visible |
| 6 | Add each remaining egg, one at a time | Same | 20 seconds each | |
| 7 | Scrape the bottom and sides; give 3-4 manual stirs with a spatula | By hand | 15 seconds | No lumps |
Assembly and baking: 8. Pour over the cooled base. 9. Tap the pan to release air bubbles. 10. Bake in a water bath (bain-marie) at 150 °C, 60-80 min (ricotta has more moisture and needs longer). 11. Cooling: oven off, door ajar, 1 hour. Refrigerate for at least 8 hours (the texture improves significantly with resting time).
Estimated nutritional values per 100 g (finished cake)
| Kcal | Fat | Saturated fat | Protein | Sugars |
|---|---|---|---|---|
| ~150 | ~6 g | ~3 g | ~10 g | ~11 g |
How to Handle the Eggs
Golden rule: do NOT whip the eggs
Eggs in a cheesecake must not be whipped. Do not beat them with an electric mixer at high speed, do not whip them to stiff peaks, do not incorporate air. Air is the enemy: it creates bubbles that expand during baking and then collapse, causing cracks and a soufflé-like texture instead of a custard-like one.
Key principles
- One at a time, at minimum speed, only for as long as needed to blend (15-20 sec/egg)
- The mixture must never become "frothy" or "aerated"
- Eggs must be at room temperature (out of the fridge for 30-60 min beforehand). Cold eggs firm up the Philadelphia and create lumps that are impossible to remove.
Extra egg yolks: when to use them
Egg yolks contain lecithin (a natural emulsifier). They add richness and creaminess without the "puffed" structure of egg whites. They are used only in Recipe 1 (classic) to maximise density. In Recipes 2 and 3 they are not needed, as the yogurt/ricotta already contributes a different texture.
There are no valid substitutes for egg yolks that produce the same emulsifying effect in cheesecake.
Common mistakes
| Mistake | Consequence |
|---|---|
| Whipping the eggs separately | Spongy texture; puffs up then collapses |
| Mixing too long after adding the eggs | Too much air; cracks during baking |
| Adding cold eggs to the Philadelphia | Lumps in the mixture |
| Adding all the eggs at once | Uneven, unincorporated mixture |
Baking in a Water Bath (Bain-marie)
What it is and why it matters
The water bath (bain-marie) serves to: - Maintain a gentle, even temperature around the cheesecake - Create moisture in the oven, preventing the surface from drying out and cracking - Stop the edges from overcooking while the centre is still underdone
The three possible configurations
✅ Method 1: Pan SUBMERGED in water (RECOMMENDED)
The springform pan is wrapped in aluminium foil (2-3 layers, tall enough to reach the top rim) and placed inside a larger roasting pan. Boiling water is poured into the outer pan to reach halfway up the sides of the springform.
How the contact works: - The bottom of the pan rests directly on the bottom of the roasting dish (it is not suspended; there is no rack underneath) - The water surrounds the pan: it touches the bottom (below the pan) and the sides up to halfway - The water NEVER exceeds 100 °C at atmospheric pressure, so even though the pan base touches the roasting dish, the water between them acts as a thermal buffer and keeps the temperature in check
Why it is the best option: the cheesecake is cradled by 100 °C water from below and on the sides. The result is a perfectly even bake with no cracks.
Precautions: - Wrap the pan in heavy-duty aluminium foil (not the thin kind), at least 2 layers. It must reach the top rim of the pan. - Do not fill with water beyond halfway up the sides of the pan - Pour the boiling water AFTER placing everything in the oven (less risk of burns; the water does not cool during transport)
⚠️ Method 2: Water pan below, pan on top WITHOUT CONTACT
The pan sits on a rack (or on the upper shelf of the oven). A pan full of water is placed on the lower shelf, with no physical contact with the cheesecake pan.
Result: it works partially. It adds moisture to the oven environment (slightly reduces the risk of cracking), but does NOT regulate the temperature of the pan. The sides and bottom of the cheesecake can still overheat. Steam can exceed 100 °C, so it does not offer the same thermal protection as submersion.
Verdict: better than nothing, but significantly inferior to Method 1. Real-world tests report cracks with this method.
❌ Method 3: No water bath
It can be done, but requires a very low temperature (140 °C), a long bake, and a very precise oven. High risk of cracks and overcooked edges.
Visual diagram
METHOD 1 (recommended) METHOD 2 (alternative)
┌──────── Oven ─────────┐ ┌──────── Oven ─────────┐
│ │ │ │
│ ┌──── Pan ───────┐ │ │ ┌─ Pan (on rack) ────┐│
│ │ ┌─Cake──┐ │ │ │ │ Cheesecake ││
│ │ │Cheese-│ │ │ │ └─────────────────────┘│
│ │ │ cake │ │ │ │ │
│ │ └───────┘ │ │ │ ┌─ Water pan ────────┐│
│ │ ~~~water~~~ │ │ │ │ ~~~~ water ~~~~ ││
│ └────────────────┘ │ │ └─────────────────────┘│
└────────────────────────┘ └────────────────────────┘
Pan INSIDE the water Pan ABOVE, no contact
(base resting on pan, (no contact)
water all around)
Baking temperatures and times
| Pan size | Temperature | Indicative time | Centre at the end |
|---|---|---|---|
| 18 cm | 160 °C | 50-60 min | Slightly wobbly |
| 20 cm | 160 °C | 55-65 min | Slightly wobbly |
| 22 cm | 160 °C | 60-70 min | Slightly wobbly |
| 24 cm | 155 °C | 65-80 min | Slightly wobbly |
"Slightly wobbly" = if you gently shake the pan, the centre of the cheesecake jiggles like a panna cotta (not like a liquid). The central 5-6 cm must still move; they will firm up during cooling.
Cooling (crucial)
- Turn off the oven
- Open the door 2-3 cm (wedge a wooden spoon in it)
- Leave the cheesecake in the switched-off oven for 1 hour
- Take out; run a thin knife along the inside edge of the pan (prevents cracks from shrinkage)
- Cover with cling film and refrigerate for at least 6 hours (ideally overnight)
Silicone Pan
Can you use one?
Yes, but there are important differences.
| Feature | Metal springform pan | Silicone pan |
|---|---|---|
| Heat conductivity | High; edges brown slightly | Low; no browning, slower bake |
| Greasing needed | Yes (or parchment paper) | No; naturally non-stick |
| Water bath | Must wrap in foil | No foil needed (silicone is waterproof) |
| Unmoulding | Open the spring | Flip upside down; cake must be WELL chilled and firm |
| Baking time | As per table | +5-10 minutes vs table |
| Rigidity | Holds its shape unaided | Flexible: needs a rigid baking tray underneath |
Practical tips for silicone
- Place the silicone pan on a rigid baking tray before filling it; otherwise it will flex and deform when you move it.
- Silicone is great for the water bath: no foil wrapping needed; water cannot get in.
- Unmoulding is easy, but only if the cheesecake has been in the fridge for at least 8 hours. If it is still warm, it will break.
- Add ~5-10 minutes of baking time compared to the standard times (silicone insulates; heat reaches the cake more slowly).
Bundt Shape
The idea: solving the "soft centre" problem
The centre of a round cheesecake is the point furthest from the heat. That is why it stays wobbly longer and requires a delicate bake in a water bath. The question is: if you use a pan with a hole in the middle (bundt/tube pan), does heat reach the centre from the inside too, eliminating the problem?
The answer: YES, it works well
A pan with a central tube (bundt, tube) does exactly this: - Heat also penetrates from the inner cylinder, reducing the maximum distance from edge to furthest point - The bake is more even and faster (~10-15 min less) - The risk of "raw centre with overcooked edges" drops significantly - The water bath becomes less critical (though still recommended to prevent cracks)
Things to bear in mind
- Different look: it is not the classic flat cheesecake with a smooth top. It has a ring/bundt shape. Still attractive, but different.
- Surface toppings: you can compensate with a glaze or a fruit topping.
- Unmoulding: a bundt pan has no spring release. You need to flip it. This only works if the cheesecake is completely cold (at least 8 hours in the fridge) and the pan is well greased or silicone.
- Timing: reduce by ~10-15 min compared to the classic format table.
- More even portions: each slice has the same thickness from edge to centre, so the texture is more consistent for all guests.
Tip
If you use a silicone bundt pan, you get the best of both worlds: bundt shape (even bake) + easy unmoulding + no foil needed for the water bath.
Nutritional Summary per 100 g (finished cake)
| Recipe 1: Classic | Recipe 2: Balanced | Recipe 3: Light | |
|---|---|---|---|
| Kcal | ~310 | ~215 | ~150 |
| Total fat | ~22 g | ~12 g | ~6 g |
| Saturated fat | ~13 g | ~7 g | ~3 g |
| Protein | ~6 g | ~8 g | ~10 g |
| Sugars | ~17 g | ~13 g | ~11 g |
| Enjoyment (subjective) | ★★★★★ | ★★★★☆ | ★★★☆☆ |
| Health sustainability | ★★☆☆☆ | ★★★★☆ | ★★★★★ |
Final note
The "sweet spot" for most people is Recipe 2: it keeps the technique and satisfaction of the NY classic, with a nutritional profile that is realistically sustainable even for frequent bakers. Recipe 3 is ideal for those looking for a light post-dinner dessert, or for anyone who wants to enjoy a bigger slice without the guilt.