New York Cream Cheese Cake
A rich and creamy New York-style cheesecake featuring smooth ricotta and cream cheese, perfect for special occasions or indulgent desserts enjoyed by cheese lovers.
Ingredients
Instructions
- Cream the ricotta cheese and cream cheese together until smooth.
- Add sugar and eggs one at a time, beating well after each addition.
- Stir in flour, sour cream, and vanilla until well combined.
- Pour the batter into a greased 10-inch springform pan.
- Bake at 350°F (175°C) for 1 hour.
- Turn off the oven and leave the cheesecake inside for an additional 1 hour without opening the door.
- Remove from oven and cool completely.
- Sprinkle the top with cinnamon before baking or wait until it is all done and add your favorite fruit on top.
Tips & Substitutions
For a richer flavor, use full-fat ricotta cheese and cream cheese. If you're looking for a lighter version, substitute low-fat options, but the texture may be slightly different. Adding a pinch of salt to the batter can enhance the sweetness. If you want a twist, consider incorporating lemon zest for a citrus note or some crushed graham crackers for a crust-like base, similar to Snooky'S Baked Squash Casserole.
Serving Suggestions
Serve the cheesecake chilled, topped with a sprinkle of cinnamon or your favorite fruit, such as strawberries or blueberries, for a fresh touch. It pairs beautifully with coffee or a dessert wine. For a complete meal, consider serving it alongside a light salad or some roasted vegetables, as seen in American recipes.
Storage & Reheating
Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 5 days. For longer storage, you can freeze portions wrapped in plastic wrap and then aluminum foil for up to 3 months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of New York Cream Cheese Cake contains roughly 617 calories, with 12g protein, 102g carbohydrates, and 6g fat. It is an excellent source of protein (24% of the Daily Value), vitamin C (23% of the Daily Value), and iron (22% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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?
Absolutely! This cheesecake can be made a day or two in advance. Just be sure to let it cool completely before refrigerating. The flavors often improve after a day in the fridge, making it a great make-ahead dessert for gatherings.
What can I use instead of sour cream?
If you don’t have sour cream on hand, plain Greek yogurt can be a good substitute. It will provide a similar tanginess and creamy texture. Alternatively, you can use crème fraîche for a richer flavor.
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. The residual heat will continue to cook the center as it cools. Avoid overbaking, as this can lead to cracks in the surface.
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).