The Easiest New York Cheesecake 2 Ways

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.

Prepare the graham cracker crust by mixing 1 and 1/4 cups finely crushed graham crackers with 2 tablespoons granulated sugar, 1 teaspoon kosher salt, and 1/4 cup melted unsalted butter until well combined.

Generously grease a 9-inch springform pan with oil.

Press the graham cracker mixture into the bottom of the springform pan to form a crust.

Preheat the oven to 350°F (175°C) and bake the crust for 8 minutes, then let it cool completely.

In a large mixing bowl, beat 32 ounces of softened cream cheese with 1 cup granulated sugar until smooth.

Add 4 whole eggs one at a time, blending well after each addition, then add 1 egg yolk.

Mix in 1/4 cup heavy cream, 1/4 cup creme fraiche, 2 teaspoons vanilla extract, a small pinch of salt, and 2 tablespoons corn starch until smooth.

Pour the cheesecake mixture into the cooled graham cracker crust.

Wrap the bottom of the springform pan with foil and place it in a roasting dish.

Pour boiling water into the roasting dish until it comes up 1 inch around the springform pan.

Bake in the preheated oven at 325°F (160°C) for 1 and 1/2 hours or until set but slightly jiggly in the center.

Open the oven door and let the cheesecake cool in the water bath for 45 minutes.

Remove the cheesecake from the oven and let it cool on a wire rack before refrigerating overnight.

To make a strawberry compote, cut 1 pound of fresh strawberries in half and toss with 1/2 cup granulated sugar, letting it sit for 15 minutes.

Heat the strawberries over medium heat until bubbling, then boil for 10 minutes until syrupy.

Blend a third of the compote until smooth and mix it back in with the rest.

Slice the cheesecake and serve with the strawberry compote on top.

For leftover cheesecake, cut it into cubes, freeze, and then deep fry in a batter made from 1 and 1/4 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon salt, and 1 cup whole milk.

Dust fried cheesecake with powdered sugar and serve with additional strawberry compote.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens