Absolute Best New York Cheese Cake
A rich and creamy New York-style cheesecake with a smooth texture and sweet tang, perfect for special occasions or decadent desserts enjoyed by all cheesecake lovers.
Ingredients
Instructions
- Melt the butter.
- In a food processor or blender, combine small amounts of sour cream, cottage cheese, and melted butter.
- Blend until smooth.
- Add the softened cream cheese and blend again.
- Add eggs one at a time while blending in the rest of the ingredients (lemon juice, cornstarch, and sugar).
- Blend all ingredients together until smooth.
- Spray a spring-form pan with Pam or grease it.
- Pour the batter into the prepared pan.
- Bake on a cookie sheet at 350°F (175°C) for 45 to 50 minutes until slightly brown on top.
- Let cool for 2 hours in the oven with the door partially open.
- Serve plain or with fruit.
Tips & Substitutions
For a creamier texture, ensure all dairy ingredients are at room temperature before mixing. If you prefer a lighter cheesecake, consider substituting half of the cream cheese with Greek yogurt. Adding a teaspoon of vanilla extract can enhance the flavor. Always use a water bath while baking for even cooking and to prevent cracks on the surface.
Serving Suggestions
This cheesecake is delicious served plain, but you can elevate it by adding fresh berries or a drizzle of chocolate ganache. Pair it with a cup of coffee or a glass of dessert wine for a delightful finish to a meal. It also pairs beautifully with Chocolate Egg Nog for a festive touch.
Storage & Reheating
Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container for up to 5 days. If you need to reheat, allow it to come to room temperature first before gently warming it in the oven at a low temperature to preserve its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Absolute Best New York Cheese Cake contains roughly 373 calories, with 9g protein, 70g carbohydrates, and 8g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. In fact, letting it sit overnight in the refrigerator improves the flavor and texture. Just be sure to cover it well to prevent it from absorbing other odors in the fridge.
What can I use instead of cornstarch?
If you don't have cornstarch on hand, you can substitute it with an equal amount of all-purpose flour. However, the texture may be slightly different. Another option is to use arrowroot powder, which can also serve as a thickener.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. Keep in mind that it will continue to firm up as it cools. Avoid overbaking to prevent a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).