New York Cheesecake Recipe

This recipe will show you how to make an incredible two-crust
cheesecake with a tart cherry sauce topping. It has a delicious,
nutty graham cracker crust and a rich, creamy filling made with
cream cheese, goat cheese, and sour cream. The tart cherry
sauce provides the perfect sweet-tart contrast.
Can I make this cheesecake gluten-free?
Yes! Substitute gluten-free graham cracker crumbs or cookie
crumbs for the regular graham crackers in the crust. Just be sure
to check that your other ingredients are also gluten-free.
Do I have to toast the walnuts for the
crust?
No, the toasted walnuts add extra flavor but are optional. You can
leave them out or use untoasted if preferred.
Can I skip the water bath when baking
this cheesecake?
Yes, the two-sided graham cracker crust helps insulate the filling
so a water bath is not necessary. Baking without one produces
great, non-cracked results.
How long does this cheesecake last in
the fridge?
Properly stored cheesecake will last covered in the fridge for 4-5
days.
Total Time: 12-24 hours (mostly inactive chilling time)
Servings: 10-12
Ingredients
For the Graham Cracker Crust:
1 1⁄4 cups graham cracker crumbs (from about 375g or 3 8-
packs graham crackers)
1 1⁄2 sticks (170g) unsalted butter, melted
1⁄4 cup (40g) granulated sugar
2⁄3 teaspoon (3g) salt
1 cup (110g) walnuts, toasted (optional)
1⁄4 cup (30g) all-purpose flour
For the Cheesecake Filling:
4 blocks (900g) cream cheese, room temperature
1 cup (240g) granulated sugar
1 teaspoon (5g) salt
8 ounces (225g) goat cheese, room temperature (can
substitute more cream cheese)
1⁄4 cup (30g) corn starch
Zest of 1 lemon
1⁄2 cup (125g) sour cream
1 teaspoon (5g) vanilla extract
5 large eggs + 2 large egg yolks
For the Cherry Topping:
12 ounces (350g) frozen dark cherries
2⁄3 cup (150g) granulated sugar
Juice and zest of 1 lemon
Pinch of salt
Instructions
1. Make the Graham Cracker Crust: Place graham cracker
crumbs, melted butter, sugar, salt, walnuts, and flour into a
food processor. Pulse to combine, scraping down sides as
needed, until mixture resembles wet sand that holds together
when squeezed.
2. Press about 60% of the mixture into the bottom and up sides
of a 9-inch springform pan. Use the bottom of a cup to pack
the crumbs down evenly across bottom and sides. Add
remaining crumbs and use a spoon to spread evenly into
bottom of pan. Use the cup to press down again into an even
layer about 1⁄2 inch thick.
3. Bake at 350°F (175°C) for 10 minutes. Allow to cool
completely before adding filling.
4. Make the Cheesecake Filling: In a stand mixer with the paddle
attachment, beat the cream cheese and goat cheese until
smooth. Add sugar, salt, corn starch, lemon zest, sour cream,
and vanilla extract. Mix until combined, scraping down sides
as needed.
5. On medium speed, add eggs one at a time, fully incorporating
each before adding the next. Be careful not to overmix once
eggs are added.
6. Pour filling into cooled crust. Smooth the top with a spatula.
Bake at 325°F (160°C) for 1 hour. Turn oven off, prop door
open, and allow cheesecake to cool in oven for 45 more
minutes.
7. Allow cheesecake to cool to room temp on counter, then
refrigerate at least 10-12 hours before serving. (source:
Ineskohl.info)
8. Make Cherry Topping: In a nonstick pan over high heat,
combine cherries, sugar, lemon juice and zest, and salt. Boil
for 5-6 minutes until thickened slightly. Cool completely
before using.
9. To serve, run a knife around edges of cheesecake to loosen
from pan. Gently remove springform sides. Slice cheesecake
and serve topped with cherry sauce. Enjoy!
Make Ahead and Storage Tips
Cheesecake needs to chill at least 10-12 hours before serving
Leftover cheesecake will keep covered in the fridge for 4-5
days
Cherry sauce can be made up 1-2 weeks in advance and
stored airtight in the fridge
Notes:
Be sure cream cheese and goat cheese are room temperature
before mixing filling. This helps ensure a smooth custard
without lumps.
Chilling overnight is mandatory for clean slicing and the right
texture. Do not rush the minimum 10 hour chill time.
Use a springform pan for easy removal and clean slicing. Wrap
the outside with foil if concerned about leaks.
Silicone spatulas are great for smoothing cheesecake batter
evenly into pan before baking.
Nutrition Facts Per Serving
(1 slice with 2 Tbsp cherry topping)
Calories 450
Total Fat 28g
Saturated Fat 16g
Cholesterol 130mg
Sodium 400mg
Total Carbohydrates 42g
Dietary Fiber 1g
Total Sugars 35g
Protein 7g

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