Easy New York Style Cheesecake
A rich, creamy New York style cheesecake with a smooth ricotta and cream cheese base, perfect for celebrations or a decadent dessert craving.
Ingredients
Instructions
- Blend ricotta cheese and cream cheese until smooth.
- Gradually add sugar and continue mixing.
- Beat in eggs, one at a time.
- Add vanilla, lemon juice, cornstarch, flour, and melted butter.
- Beat at low speed until the mixture is smooth.
- Fold in sour cream gently.
- Butter a 9-inch springform pan.
- Pour the batter into the prepared pan.
- Place in a cold oven and turn the oven to 325°F (160°C).
- Bake for 1 hour, then turn the oven off and leave the cheesecake inside.
- Let the cheesecake stand in the oven for 2 hours.
- Allow the cheesecake to reach room temperature before topping.
- Top with your favorite pie topping and spread gently.
Tips & Substitutions
For a creamier texture, ensure all cheeses are at room temperature before mixing. If you don't have ricotta, cottage cheese can be a good substitute, but blend it until smooth. To enhance flavor, consider adding a teaspoon of almond extract or a tablespoon of sour cream to the batter for a richer taste. For a gluten-free version, replace the flour with a gluten-free blend.
Serving Suggestions
Serve slices of cheesecake plain or topped with your favorite pie topping for added flavor. Fresh berries, chocolate sauce, or even Microwave Pie Filling can make delightful additions. This cheesecake pairs beautifully with Peach Ice Cream (Makes 2 Quarts) for a refreshing dessert combination. A dollop of whipped cream can also enhance the presentation.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; wrap it tightly in plastic wrap and foil. To reheat, allow it to thaw in the refrigerator overnight and serve chilled or at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Easy New York Style Cheesecake contains roughly 819 calories, with 4g protein, 41g carbohydrates, and 60g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and potassium.
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 use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but the texture and flavor may differ slightly. Full-fat cream cheese provides a richer, creamier cheesecake. If you prefer a lighter option, consider using a blend of low-fat cream cheese and sour cream for better results.
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. It will firm up as it cools. Avoid opening the oven door during baking, as sudden temperature changes can cause cracking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day or two in advance. It actually tastes better after a day in the fridge, as the flavors have time to meld together. Just be sure to cover it well to prevent it from absorbing any odors from the fridge.
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).