New York Style Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides similar tanginess with fewer calories.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier, while margarine can be less expensive.

Preheat oven to 350 degrees.

In a large bowl, mix together the cookie crumbs, sugar, butter and salt until clumps begin to form.

Press the crumb mixture into a springform pan firmly and evenly across the bottom and halfway up the sides.

Transfer the crust to the oven and bake until set, approximately 10 minutes.

Transfer pan to a wire rack and cool completely. Wrap the bottom and sides of the pan with foil.

Reduce the oven to 325 degrees.

Add the cream cheese to a large bowl and beat with an electric mixer until fluffy, approximately 2-3 minutes.

Beat in the sugar and vanilla scraping down the sides of the bowl, as needed.

Add the eggs to the cream cheese mixture one at a time, beating well after each addition.

Pour the filling into the crust and set in a deep baking pan.

Transfer the baking pan to the oven and fill with water. Bake for 60-65 minutes or until set but still wobbly in the center.

Remove the cheesecake from the oven and cool on a wire rack. Transfer to the refrigerator and chill for 8 hours or overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens