Creamy and Decadent New York Cheesecake (No Waterbath)

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is dairy-free while whipping cream is often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a zero-calorie alternative while brown sugar is often cheaper.

Measure 375 g of graham crackers into a food processor.

Add 110 g of toasted walnuts to the food processor.

In the food processor, add 40 g of sugar and 3 g of salt.

Add 30 g of all-purpose flour to the mixture in the food processor.

Process until the mixture is a sandy texture.

Slowly drizzle in 170 g of melted butter while the processor is running.

Stir and scrape the mixture to combine.

Press the mixture into a 9-inch springform pan, creating a crust.

Par bake the crust in a 350°F (175°C) oven for 10 minutes.

In a stand mixer, add 900 g of room temperature cream cheese and 225 g of goat cheese.

Add 240 g of sugar, 5 g of salt, and 30 g of cornstarch to the mixer.

Mix on medium speed and scrape down the sides of the bowl.

Add 125 g of sour cream, the zest of one lemon, and 5 g of vanilla extract.

Mix again and scrape down the sides.

Add 5 large eggs and 2 egg yolks one at a time, mixing carefully to avoid incorporating air.

Pour the custard into the cooled crust.

Bake at 325°F (160°C) for one hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens