A Classic New York Style Cheesecake (With NO Water Bath!)

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.

Start by preheating the oven to 300°F (150°C).

In a mixing bowl, combine 1.5 cups of crushed graham cracker crumbs with 1 tablespoon of granulated sugar.

Add 4 tablespoons of unsalted butter (melted but not hot) to the graham cracker mixture and mix until it resembles wet sand.

Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan.

Place the springform pan on a parchment-lined baking tray to catch any potential leaks.

In a large mixing bowl, add 24 ounces of softened brick style cream cheese and beat until smooth.

Add 1 cup of granulated sugar, 1.5 teaspoons of vanilla extract, and 1/8 teaspoon of salt to the cream cheese and mix until well combined.

Add 5 large eggs one at a time, mixing on low speed until just combined after each addition, scraping the bowl as needed.

Pour the cheesecake batter into the prepared crust and smooth the top.

Bake in the preheated oven for about 60 minutes, until the edges are mostly set and the center has a slight jiggle.

After baking, let the cheesecake cool in the oven for 5 minutes without turning off the oven.

For the sour cream topping, mix 16 ounces of full-fat sour cream with 1 cup of granulated sugar and 1.5 teaspoons of vanilla extract until well combined.

Spread the sour cream mixture over the top of the cheesecake and return it to the oven for an additional 10 minutes.

Once done, remove the cheesecake from the oven and let it cool completely before refrigerating for at least 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens