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Warm Coffee Hub is a journal devoted to enticing recipes and reviews,  travel, beauty, and global living — discovering affordable products & places to go while drinking your morning coffee. It’s about nesting abroad & finding the remarkable in the everyday. Most of all it’s about the love of life and connecting with all of you travel addicts, coffee lovers and photo enthusiast around the world. 


Love Matea xx
Los Angeles, California 



March 5, 2017

There are not many dessert that are so decadent and simple to prepare at the same time like classic New York cheesecake. Ever since the dawn of time, mankind has striven to create the perfect cheesecake. The earliest history of the art is lost, but we know that cheesecake was already a popular dish in ancient Greece. With the Roman conquest of Greece, the secret fell into their hands. The Roman name for this type of cake (derived from the Greek term,) became “placenta.” Placenta was more like a cheesecake, baked on a pastry base, or sometimes inside a pastry case. Interesting fact is that small cheesecakes were served to athletes during the first Olympic Games held in 776 B.C. on the Isle of Delos. So how did this ancient dessert became one of the most beloved American desserts? 


By the 1900s, New Yorkers were in love with this dessert. Virtually every restaurant had its own version of cheesecake on their menu. New Yorkers have vied for bragging rights for having the original recipe ever since. Even though he is best known for his signature sandwiches, Arnold Reuben (1883-1970) is generally credited for creating the New York Style cheesecake. 


Today cheesecakes are made and served all over the world. Classic, pecan, topped with fruit ccompote or fresh fruit all of them have one thing in common, they are all irresistible! 


Today I will share with you one of my favorite recipes when it comes to cheesecake. We will be making a New York Style Cheesecake which is a creamy smooth, lightly sweet dessert with a touch of lemon. The best part is, this is a LOW-FAT cheesecake recipe and you can enjoy a slice without all the guilt. We will use fat-free sour cream and cottage cheese and reduced-fat cream to create this dessert. 




  • 2/3 cup all-purpose flour

  • 3 tablespoons sugar

  • 2 tablespoons chilled butter, cut into small pieces

  • pinch of salt 

  • Cooking spray


  • 4 cups fat-free cottage cheese

  • 2 cups sugar

  • 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened

  • 1/4 cup all-purpose flour

  • 1/2 cup fat-free sour cream

  • 1 tablespoon grated lemon rind

  • 1 tablespoon vanilla extract

  • 1/4 teaspoon salt

  • 5 large eggs


  • 12 big strawberries

  • 6 ounces semisweet chocolate, chopped

  • 3 ounces white chocolate, chopped


  1. Preheat the oven to 400°F. Lightly grease/spray a 10-inch springform pan.

  2. For the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms.

  3. Press the dough on the bottom and an inch up the sides of the prepared pan; dock with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.

  4. For the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.

  5. Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.

  6. Pour the filling over the crust and bake for 45 to 50 minutes.

  7. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.

  8. For the decoration: Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth.

  9. Remove from the heat and holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.Set the strawberries aside until the chocolate sets, about 30 minutes.

  10. Decorate the cheesecake with chocolate straberies and whipped cream (I used Fat Free Reddi-wip)

Bon appetit! Hope you enjoy making this recipe for your loved ones and guests! Feel free to share your images and thoughts below!


















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