New York style cheesecake

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.

Warm the cream cheese by placing it in a bowl of lukewarm water or leaving it on the counter for a few hours.

Smash 9 graham crackers inside their bag until fine, being careful not to break the bag.

Melt 4 tablespoons of butter in a microwave-safe bowl.

Mix the melted butter with the crushed graham crackers and 1/4 cup of sugar, adding a pinch of salt if using unsalted butter.

Press the mixture into a standard 10-inch nonstick skillet to form the crust.

Pre-bake the crust at 350°F (180°C) for 10 minutes or until it starts to smell like cookies and shows some browning.

In a bowl, combine the warm cream cheese, 4 eggs, 1 cup of warmed sour cream, 1 1/2 cups of sugar, 1 tablespoon of cornstarch, a good swig of vanilla extract, and a pinch of salt.

Mix the ingredients with an electric mixer until well combined, noting that some small chunks of cream cheese may remain.

Pour the cheesecake filling into the cooled crust, filling it to the brim.

Bake the cheesecake at 200°F (93°C) for 3 to 4 hours until the center reads 165°F (74°C), or alternatively, bake at 350°F (180°C) for about 45 minutes until it is brown and puffy but still jiggles in the center.

Turn off the oven and let the cheesecake cool inside for a few hours before chilling it overnight.

To release the cheesecake from the skillet, heat it over low heat to melt the bottom layer of butter and then slide it out carefully.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens