New York Cheesecake Recipe

Cheesecake 3

This New York cheesecake recipe is traditional and easy. It consists of a nice cookie crumb base filled with a creamy filling and topped with a sour cream.

You will not be able to eat this cheesecake right away. It needs to set in the refrigerator overnight so please make sure to allot the time.

This cheesecake goes beautifully with fresh strawberries which you can serve on the side. However, it is perfect as is. You will love the silky creaminess that it delivers in every bite.

This is what you are going to need for this delicious and wonderful New York Cheesecake recipe:

Serves twelve
1 1/2 cups (150 grams) of Graham cracker or vanilla wafer crumbs
3 TBS (37.59 grams) white sugar
6 TBS (85 grams) of melted unsalted butter – cooled
3 – 8 oz. packages (250 grams) of cream cheese at room temperature
3/4 cups (150 grams) of white sugar
2 eggs
1 egg yolk
A pinch of salt
1 tsp. vanilla extract
1 tsp. fresh lemon juice
1 cup (230 grams) sour cream
1/2 a tsp. vanilla extract
1/4 cup (50 grams)white sugar

Heat the oven to 350 degrees F (175 C).

Grease the inside of an 8 inch (20 centimeters) springform pan.

In a bowl mix the crumbs with the sugar and the butter. Mix until incorporated.

Dump the cookies into the pan and press them onto the bottom and the sides with your clean hands.

Beat the cream cheese and the sugar in a bowl until you have a nice uniform cream.
Add the eggs and the yolk, one at a time, and beat after each addition. Add the salt, 1 tsp. vanilla and the lemon juice and beat until well mixed.

Transfer the cream cheese mixture into the pan on top of the crust. Spread it out evenly with a spatula. Place the pan in the oven and bake for about 45 minutes.

While the cake is baking make the topping by whisking the sour cream with the sugar and 1/2 tsp. vanilla in a bowl.

Remove the pan from the oven and let it cool down for about 5 minutes. Reduce the oven to 325 degrees F (162 C).
Spread the topping evenly on the cheesecake and return it to the oven for an extra 15 minutes or until the sides of the cheesecake are firm but the middle remains a little wiggly.

Cool the cheesecake completely and cover with some aluminum foil without touching the filling. Place it in the fridge and let it chill overnight.

The next day, remove the cheesecake from the fridge and unmold. Slice and serve. This dessert goes beautifully with fresh, sliced strawberries.

CALORIES 280.33; FAT 14.65 grs (sat 7.22; mono 3.85; poly 0.77); PROTEIN 3.95 grs ; FIBER 0.35 grs; CARBS 33.18 grs; CHOLESTEROL 147.48 mg; IRON 1.26 mg; SODIUM 238.81 mg; CALCIUM 90.11 mg

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My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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