Marguerite'S New York Cheese Cake(Makes 10 Servings; Make The Day Before Serving.)
A rich, creamy New York-style cheesecake with a smooth texture and subtle vanilla flavor, perfect for special occasions or a luxurious dessert treat.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a mixer bowl, combine cream cheese, sugar, unsalted butter, sour cream, cornstarch, vanilla, and lemon juice; mix until smooth.
- Add eggs one at a time, mixing well after each addition.
- Pour batter into a greased spring-form pan.
- Place the spring-form pan in a larger pan containing approximately 1 inch of water.
- Bake in the preheated oven for one hour.
- Remove from oven and allow to cool before refrigerating.
- Make sure to make the cheesecake the day before serving.
Tips & Substitutions
For a smoother texture, ensure your cream cheese is at room temperature before mixing. If you prefer a lighter cheesecake, consider substituting half of the cream cheese with ricotta cheese. To add a twist, incorporate citrus zest or chocolate chips into the batter. When mixing, avoid overmixing the eggs to prevent excess air, which can cause cracks during baking.
Serving Suggestions
This cheesecake pairs beautifully with fresh berries or a berry compote for a burst of flavor. Consider serving it with a dollop of whipped cream or a drizzle of chocolate sauce. For an added crunch, sprinkle crushed graham crackers or nuts on top. It makes an excellent dessert after a hearty meal, such as the Green Chile Bake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To maintain the cheesecake's texture, avoid freezing, as it may alter the creaminess. If you want to reheat individual slices, place them in the microwave for 10-15 seconds, or enjoy them chilled straight from the fridge for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Marguerite'S New York Cheese Cake(Makes 10 Servings; Make The Day Before Serving.) contains roughly 377 calories, with 4g protein, 28g carbohydrates, and 25g fat. It is a good source of vitamin C (15% of the Daily Value).
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 in this recipe?
Yes, you can substitute low-fat cream cheese, but it may yield a slightly different texture and flavor. The cheesecake may not be as rich, so consider adding a bit more sugar or sour cream to enhance the creaminess.
What can I do if my cheesecake cracks?
Cracks often occur due to overmixing or baking at too high a temperature. To avoid this, mix the batter until just combined and bake in a water bath as directed. If cracks do appear, you can cover them with a layer of sour cream topping after cooling.
How can I tell when my cheesecake is done baking?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will continue to firm up as it cools. Avoid baking until fully firm, as this can lead to 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).