How to Make New York Cheesecake from Scratch - Mom's Cheesecake Recipe - Dishin With Di #120

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.

Soften cream cheese at room temperature until nice and soft.

Prepare a 9-inch by 3-inch high non-stick springform pan by spraying it with non-stick spray.

Crush graham crackers in a bag using a rolling pin until fine.

In the bag with the crushed graham crackers, add melted unsalted butter, a little granulated sugar, a pinch of cinnamon, and a pinch of salt.

Close the bag and squish everything together until moistened.

Pour the mixture into the springform pan and press it down evenly, making sure it comes up the sides about an inch.

Wrap the bottom of the pan with two pieces of foil to prevent leaks.

Bake the crust in a preheated 325°F oven for about 8 minutes, then cool on a rack for 5 minutes and chill in the fridge.

In a stand mixer, mix the softened cream cheese on low speed until smooth, scraping the bowl as needed.

Gradually add granulated sugar while mixing on low to avoid incorporating air.

Add all-purpose flour and a pinch of salt, mixing until smooth and well combined.

Add eggs one at a time, mixing on low and scraping the bowl after each addition until the batter is satiny smooth.

Add sour cream, vanilla extract, and the zest of lemon and orange, mixing until well incorporated.

Pour the cheesecake batter into the chilled crust and smooth it out with a spatula.

Increase the oven temperature to 450°F and bake the cheesecake for 15 minutes.

Reduce the oven temperature to 200°F and bake for an additional hour and 15 minutes.

Turn off the oven and let the cheesecake sit inside for 30 minutes without opening the door.

After 30 minutes, open the oven door and let it sit for another 15 minutes.

Remove the cheesecake from the oven and let it cool on a rack.

After cooling for a couple of hours at room temperature, run a knife around the edge of the cheesecake to loosen it from the pan.

Open the springform pan and carefully lift the cheesecake out.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens