American · Dessert
New York Cheesecake
A single wedge of dense, tangy New York-style baked cheesecake on a graham cracker crust, made with cream cheese, eggs, and sour cream, then chilled until fully firm and cold to the touch.
$2
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
612Calories
13.2gProtein
45.6gFat
39.8gCarbs
33.9gSugar
0.6gFiber
589mgSodium
475mgChol
26.1gSat Fat
260mgPotassium
175mgCalcium
1.6mgIron
0.9mcgVitamin B12
1.2mgVitamin C
vegetarian
sweet-spot
Instructions
1
Prep
Heat the oven to 325°F (163°C), set water to boil, butter a 4-inch springform, and crush the graham cracker into fine crumbs.
2
Build
Mix the graham cracker crumbs with melted butter until evenly moistened, then press firmly into the pan base and bake at 325°F for 8 minutes until golden.
3
Cream
Beat the softened cream cheese and sugar together on medium speed for 2 minutes until smooth with no lumps.
4
Bake
Whisk in the egg, sour cream, vanilla extract, and lemon juice until just combined, pour over the cooled crust, set in a hot water bath, and bake at 325°F for 40-45 minutes until the edges are set and the center jiggles slightly.
5
Chill
Turn off the oven, prop the door open, cool the cheesecake inside for 30 minutes, then refrigerate covered for at least 4 hours until fully firm.
6
Plate
Run a thin knife around the edge, release the springform ring, and slide the cheesecake onto a plate to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g cream cheese, softened
- 1/2 cup100g sugar-white
- 22 eggs
- 2 tbsp2 tbsp sour cream
- 1 tsp1 tsp vanilla extract
- 2.8 oz80g graham cracker
- 2 tbsp28g butter
