How to make Classic NY Cheesecake | Raspberry NY Cheesecake Recipe

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.

Preheat the oven to 356 °F (180°C).

Process the biscuits in a food processor until finely ground. Melt butter, pour it over the crumbs and mix until you get a wet sand texture. Firmly press the crumbs down into the bottom and up the sides of the pan.

For the filling, mix eggs, egg yolk and half the sugar. Separately mix cream cheese, mascarpone, the other half of sugar, lemon zest and vanilla. Mix on medium-low speed just until it’s smooth. Slowly add in the egg mixture in 3-4 batches. From time to time, scrape down the sides and bottom of the bowl. Add lemon juice and sifted flour. Wrap the outside of the springform pan (bottom and sides) with a large piece of foil. Pour hot water halfway up the side of the springform pan.

Bake for 15 minutes. Lower the temperature to 248 °F (120°C) and bake for one hour; the sides should be set and the center still slightly wobbly. Once it’s done, turn off the oven and leave it there until completely cooled. Refrigerate overnight.

For the Raspberry Coulis, heat raspberries and half the sugar. Mix pectin with the other half. When the raspberries reach 77-86°F (25-30°C) whisk in the pectin and sugar, boil one minute and add the lemon juice. Once cooled, spread a layer over the cheesecake.

Garnish with fresh raspberries and mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens