Shavuot New York Cheesecake || Perfect Every Time || No Mixer|| No CRACKS||Sonya’s Prep

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.

Cut out parchment paper to line the bottom of the springform pan and cut a slip for the rim.

Coat the sides of the springform pan with unsalted butter to stick the parchment paper.

Line the springform pan in foil to prevent water leakage during the water bath.

Crush 9 graham crackers in a food processor until sandy and crumbly.

Mix crushed graham crackers with 4 tablespoons of unsalted butter until wet and sandy.

Press the graham cracker mixture into the bottom of the springform pan.

In a bowl, combine 400 grams of cream cheese and 1 cup of sugar, mixing with a whisk.

Add in 1 cup of sour cream and 1 cup of heavy cream, mixing well.

Incorporate 2 eggs and mix again.

Add 1.5 tablespoons of vanilla extract and 2 tablespoons of corn starch, mixing until combined.

Pour the batter into the springform pan and smooth the top.

Prepare a roasting pan with water halfway and place the cheesecake inside.

Preheat the oven to 350°F (175°C) and bake for 30 minutes.

Decrease the oven temperature to 300°F (150°C) and bake for an additional 30 minutes.

Turn off the oven and let the cheesecake cool inside for 1 hour without opening the door.

Decorate the cooled cheesecake with caramel sauce using a piping bag.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens