Classic New York Cheesecake (Extra Creamy)

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.

Start by browning the butter in a saucepan until it gets foamy and bubbly, then remove from heat when golden brown bits appear.

Use a food processor to pulse graham crackers until no large pieces remain.

Add a sprinkle of salt and a touch of sugar to the crushed graham crackers in the food processor.

Slowly add in the brown butter while pulsing, ensuring the mixture holds together without being oily or soggy.

Check the consistency; it should feel like wet sand and hold shape when squeezed.

Press the graham cracker mixture into the bottom of a springform pan, patting it down evenly and slightly up the sides.

Bake the crust for a few minutes until set, then let it cool.

In a mixing bowl, combine sugar with the zest of one lemon, grinding them together to release the lemon oil.

Add cream cheese to the lemon sugar mixture and mix until evenly combined.

Add juice from half a lemon, sour cream, vanilla bean paste, and a sprinkle of salt, mixing on low to avoid adding air.

Crack in four eggs one at a time, mixing well after each addition, and scrape the bowl to ensure even mixing.

Pour the cheesecake filling into the cooled graham cracker crust, allowing for some clumps of cream cheese to remain for texture.

Place the springform pan on a sheet tray for easier handling in and out of the oven.

Tap the pan gently to release any bubbles from the filling.

Bake the cheesecake low and slow for about an hour and a half.

While the cheesecake bakes, prepare a berry sauce by combining berries, sugar, and water in a saucepan over medium heat.

Optionally add lemon zest and a squeeze of lemon juice to the berry mixture.

Once bubbling, reduce heat to medium and cook until berries start to open up.

Add a cornstarch slurry to thicken the sauce, stirring until it reaches the desired consistency.

Pour the berry sauce into a bowl to cool and thicken further.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens