How To Make New York Cheesecake - in the Kitchen With Jonny Episode 92

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.

Crush graham crackers in a bag using a rolling pin.

Add sugar to the crushed graham crackers and mix well.

Add melted butter to the mixture and mix until it resembles wet sand.

Press the mixture tightly into a springform pan lined with aluminum foil.

Refrigerate the crust until ready to use.

In a standing mixer, cream room temperature cream cheese on medium speed for 4 minutes.

Add sugar to the cream cheese and mix for an additional 4 minutes, scraping the bowl to ensure everything is combined.

Add vanilla and salt, mixing until incorporated.

Add eggs one at a time, beating well after each addition.

Mix in sour cream until incorporated.

Add heavy cream and mix until the mixture thickens, being careful not to overbeat.

Pour the cheesecake batter onto the prepared crust and shake gently to level it.

Prepare a water bath by placing the springform pan in a larger pan and filling the larger pan halfway with hot water.

Bake in a preheated oven at 325°F for 1 hour and 30 minutes.

After baking, crack open the oven door and leave the cheesecake inside for 30 minutes.

Remove the cheesecake and let it cool at room temperature.

Prepare a blueberry compote by cooking blueberries, sugar, vanilla, and lemon juice on medium heat until it comes to a boil, then reduce heat and cook for 15 minutes.

Wrap the cooled cheesecake in plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens