New York-Style Cheesecake

So we did a couple brunch recipes for Valentine’s day, so I was thinking, why not also do a couple deserts? So here is a smooth, light and creamy classic New York-style cheesecake that can cheer anyone’s day! This makes an 8-inch cheesecake, which is a lot, but if you use a 6-inch springform pan, which is perfect for 2, just cut the amount in half.


You’ll need: 2 cups ground graham crackers; 8 tbsp unsalted butter, 1 lb cream cheese; 3 eggs; 1 cup sugar; 2 cups sour cream; 1 tsp vanilla extract

How to make this:

  1. Mix the butter and ground graham crackers until they have a similar texture to wet sand, then pour them into a 8-inch springform pan, then press it down until they are packed, chill in a fridge so the crust hardens
  2. In a large bowl, cream the room temp cream cheese until they turn smooth, then add in the egg, sugar, sour cream and vanilla extract, mix evenly, try not to whisk in too much air to prevent the surface from cracking, you can also chill it in a fridge for 30 min to get rid of all air
  3. Pour the filling into the crust, wrap the bottom with aluminum foils, place it on a baking tray and pour in some hot water in the tray, cover the cheesecake with an aluminum foil teepee, then bake it in a 160C or 325F degree oven for an hour
  4. Turn off the oven, open the oven door and leave the cheesecake inside for at least 45 min, then let it rest till they reach room temp, then chill them in the fridge overnight. The reason for doing this is that when there’s a drastic temperature change, the surface contracts but the bottom doesn’t, so it creates a crack

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