NEWYORK STYLE CHEESE CAKE | CREAMY AND DELICIOUS

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and calories, while neufchâtel is a budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often less expensive.

Put 12 graham crackers inside a Ziploc bag and crush them using a rolling pin or a food processor until they are crumbs.

Transfer the crushed crackers to a bowl and add 1 tablespoon of granulated sugar and 6 tablespoons of melted butter. Mix until the mixture is moist.

Press the mixture into the bottom of a springform pan to form the crust.

Preheat the oven to 350°F (175°C) and bake the crust for 8 minutes. Set aside.

In a bowl, add 32 ounces of Philadelphia cream cheese (4 packages) at room temperature.

Add 1 cup of granulated sugar to the cream cheese and mix at medium-high speed for 5 minutes, scraping the sides as needed.

Add 6 large eggs one at a time, mixing well after each addition.

Add 1/4 cup of sour cream and 1.5 teaspoons of vanilla extract. Mix on low speed until blended, scraping the sides again.

Pour the filling over the cooled crust and tap a few times to release air bubbles.

Cover the cheesecake with foil on both sides to prevent water leaking.

Place the cheesecake inside a rectangular roasting pan and pour in 2 inches of boiling water around it.

Bake the cheesecake in the preheated oven at 450°F (232°C) for 15 minutes.

After 15 minutes, reduce the oven temperature to 225°F (107°C) and continue baking for 1 hour.

Once done, let the cheesecake cool to room temperature.

Cover with cling wrap and refrigerate for at least 4 hours or overnight for better results.

After chilling, use a hot knife to loosen the cheesecake from the sides of the pan before removing it.

Transfer the cheesecake to a cake stand and slice using a warm knife for clean cuts.

Serve with cherries on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens