🍰 New York Cheesecake

Name: New York Cheesecake
Total time: 90 min
Yield: 12
Cuisine: USA · New York City
Ingredients: 200 g graham crackers, crushed; 80 g butter, melted; 900 g cream cheese, room temperature; 200 g sugar; 4 eggs; 2 tsp vanilla extract; 200 g sour cream; 1 tbsp lemon juice

Origin: USA · New York City

400kcal

per serving · 125 g

320kcal

per 100 g

8 gProtein6 g / 100 g

28 gFat22 g / 100 g

31 gCarbs25 g / 100 g

New York cheesecake is a tall, dense baked cheesecake made from cream cheese, sugar, eggs and vanilla on a crisp graham cracker crust, often finished with a layer of sour cream. Its texture is rich, smooth and firm rather than airy, with a gentle tang. It is served chilled in slim wedges, sometimes with fruit.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: cream cheese, egg, sour cream

Contains glutenbecause of: graham cracker

Contains dairybecause of: cream cheese, sour cream

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

cream cheesegraham crackereggsugarvanillasour cream

Recipe

12 servings90 min

Ingredients

200 g graham crackers, crushed
80 g butter, melted
900 g cream cheese, room temperature
200 g sugar
4 eggs
2 tsp vanilla extract
200 g sour cream
1 tbsp lemon juice

Method

Mix the cracker crumbs with the butter, press into a 23 cm springform tin and bake 10 minutes at 175 °C.
Beat the cream cheese and sugar until smooth, then add the eggs one at a time with the vanilla and lemon juice.
Pour over the crust and bake at 160 °C for 60–70 minutes until set at the edges but slightly wobbly in the centre.
Spread with sour cream mixed with a little sugar and bake 10 minutes more.
Cool in the oven with the door ajar, then chill for at least 6 hours before slicing.

How to make it lighter

Cut 12–16 slim slices instead of 8 large ones.
Top with fresh berries rather than syrups or extra sauce.
Use light cream cheese and sour cream to reduce the fat.

History

Cheesecake has a long European history, but the New York style took shape in the city's delis and restaurants in the early 20th century, after cream cheese became widely available. It is now a classic American dessert served across the country.

Count it in one photo

Point your camera at the table — Me Nutrition recognises New York Cheesecake and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →