New York Cheesecake
A rich, creamy, and low-carb dessert that combines a buttery graham cracker crust with a smooth filling, making it perfect for health-conscious families and special occasions.
Ingredients
For the Crust
- 1 1/2 cups Graham Crumbs
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted Binds the crust together
For the Cheesecake Filling
- 24 oz Brick-Style Cream Cheese Room temperature for best results
- 3/4 cup Granulated Sugar
- 1/4 cup Cornstarch Ensures a smooth texture
- 1/4 cup Fresh Lemon Juice Adds brightness
- 2 tsps Vanilla Extract Infuses flavor
- 1 cup Sour Cream Brings tanginess and creaminess
- 4 large Eggs Room temperature, for structure
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan.
- Chill the crust in the refrigerator while preparing the filling.
Cooking
- Using a mixer, beat the cream cheese until smooth and creamy, about 2-3 minutes.
- Add sugar, cornstarch, lemon juice, and vanilla extract. Mix until fully combined.
- Add eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake filling over the chilled crust, smoothing the top.
- Bake for 55-60 minutes until the edges are set, and the center is slightly jiggly.
Serving
- Turn off the oven and let the cheesecake cool inside for about an hour.
- Remove from oven and let it cool to room temperature for another hour.
- Chill in the refrigerator for at least 4 hours or overnight.
- Slice and serve cold, adding your choice of toppings.
Notes
Use room-temperature ingredients for best results and ensure proper chilling for texture. For a gluten-free version, substitute with almond flour.