americancheesecakecream-cheesevegetarianbakeddessert

New York Cheesecake

Name: New York Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 60 g graham cracker crumbs; 25 g unsalted butter, melted; 8 g granulated sugar; 1 pinch fine salt; 250 g full-fat cream cheese, softened; 65 g granulated sugar; 1 large egg; 60 g sour cream; 5 ml vanilla extract; 1 tsp lemon zest, finely grated; 1 pinch fine salt

This small-format New York Cheesecake is rich, dense, and creamy with a buttery graham cracker crust and a subtle lift from vanilla and lemon zest. Baked gently for a smooth interior, it delivers classic cheesecake flavor in a size perfect for two.

2 servings

743 kcal

American

Ingredients

Crust

60 ggraham cracker crumbs
25 gunsalted butter, melted
8 ggranulated sugar
1 pinchfine salt

Filling

250 gfull-fat cream cheese, softened
65 ggranulated sugar
1large egg
60 gsour cream
5 mlvanilla extract
1 tsplemon zest, finely grated
1 pinchfine salt

Instructions

1
Preheat the oven to 160°C. Lightly grease and line the base of a 12 cm springform cake tin or two 10 cm ramekins with baking paper. If using a springform tin, wrap the outside with foil to help prevent leaks if you choose to place it in a water bath.
2
Make the crust: mix the graham cracker crumbs, melted butter, sugar, and salt until the crumbs look evenly moistened and hold together when pressed. Press firmly into the base of the tin and slightly up the sides. Compacting the crumbs well helps prevent a crumbly crust.
3
Bake the crust for 8 minutes, just until lightly fragrant and set. Remove and let it cool for a few minutes while you prepare the filling. Keep the oven on at 160°C.
4
Prepare the filling: beat the softened cream cheese with the sugar and salt until completely smooth, about 1 to 2 minutes. Scrape the bowl well; any lumps now will remain in the baked cheesecake.
5
Add the egg and mix on low speed just until incorporated. Stir in the sour cream, vanilla extract, and lemon zest until smooth and glossy. Avoid whipping in too much air, which can cause cracking.
6
Pour the filling over the warm crust and tap the tin gently on the counter to release any large air bubbles. Bake for 22 to 26 minutes, until the edges are set but the center still has a slight wobble of about 2 to 3 cm when nudged.
7
Turn off the oven, crack the door open, and let the cheesecake rest inside for 10 minutes. This gentle cooling helps reduce sudden temperature changes and minimizes cracking.
8
Remove the cheesecake and cool at room temperature for 10 minutes, then serve slightly warm for the best texture within the 60-minute schedule. For a firmer, more classic texture, chill longer if time allows.

Nutrition per serving

743 kcal

Calories

11g

Protein

45g

Carbs

58g

Fat

Fiber

Notes

•For the smoothest filling, all dairy and the egg should be at room temperature before mixing.
•A small water bath is optional for this scaled recipe, but it gives gentler heat and a silkier texture.
•If you can spare extra time beyond the target, chill the cheesecake for 2 to 4 hours for cleaner slices and a denser New York-style finish.
•Serve plain or with a little berry compote, lemon curd, or lightly whipped cream.

Background

New York cheesecake became famous in the United States in the early 20th century, especially after cream cheese became widely available and commercial bakeries refined the style. It is known for its dense, rich filling and simple crust, often relying on cream cheese and eggs rather than lighter fresh cheeses used in older European cheesecakes.

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