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Author:
Franco Salzillo
Cheesecakes are crowd-pleasing and incredibly versatile; they make every get-together better. And although you can buy a cheesecake and call it a day, nothing beats a cheesy homemade pie.
The best part? Making a cheesecake is not hard at all, even when making the crust and filling from scratch. The process is also gratifying, so feel proud of yourself and make a New York cheesecake for your loved ones.
For the crust, you’ll need graham crackers and melted butter. This is the easy part. And if you want to experiment a little, use Oreo’s instead for a chocolatey base.
You’ll also need cream cheese, sour cream and whipping cream. And this is precisely the combination that makes this type of cheesecake so silky and smooth. Eggs help too, but it’s the sour cream and its tanginess what makes all the difference.
You’ll want to sweeten this beauty with granulated sugar of your favorite low-calorie sweetener. And don’t skip the vanilla extract — the recipe might only call for a teaspoon of the stuff, but it makes all the difference
Regular cheesecakes are made with cream cheese, eggs and sugar. The New York version is denser but creamier at the same time. Although there are many different recipes, most use heavy whipping cream and sour cream to add that extra richness, and that’s precisely what we’re doing in the recipe below.
For the crust:
For the filling:
Combine the graham crackers, butter and sugar and press into the bottom of a 9-inch spring-form pan. Set aside.
Preheat the oven to 350°F.
In a mixing bowl in a stand mixer, beat the cream cheese until smooth and incorporate half the sugar. Then slowly add the sour cream and whipping cream.
In a second bowl, whip the eggs with the rest of the sugar until soft peaks form, mix in the vanilla and fold the egg mixture into the cream cheese mixture.
Pour the cheesecake filling into the spring-form pan and cover the sides and bottom of the pan with aluminum foil.
Add two cups of water into a baking tray and place it in the oven. Place the spring-form pan on the tray and bake for 1 hour and 30 minutes. It should be golden on top and firm.
Allow the cheesecake to cool down before un-molding, and chill in the fridge for at least 2 hours before serving for the best results.
