Name: New York-Style Cheesecake (Without Sour Cream)
Cook time: 2 h
Total time: 2 h
Yield: 11 Servings
Cuisine: American

OnlineCook Verified

April 29, 2025

20 Ingredients

EASY

Using heavy cream instead of sour cream in the batter makes this one of the richest and smoothest New York style cheesecakes you'll ever eat. Plan ahead - this cheesecake needs at least 6 hours to chill before serving. The recipe is a Yummly original created by Sara Mellas.

New York-Style Cheesecake (Without Sour Cream)

New York-Style Cheesecake (Without Sour Cream) cover

From the Cook

1/2

New York-Style Cheesecake (Without Sour Cream)

OnlineCook Verified

Ingredients

Servings

WarningMilk and 4 other allergens identified

Instructions

Preheat the oven to 400° F.

Lightly grease the sides of a 9-inch spring form pan with softened butter.

Cut a circle of parchment paper 9 inches in diameter and lay the circle on the bottom of the spring form pan.

Create four sheets of aluminum foil approximately 18 inches long each. Lay one sheet of foil over another to create a cross.

Make another foil cross with the remaining two sheets of aluminum foil, and position it at an angle over the first cross, creating a jagged circle.

Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely to the sides of the pan.

Place the graham crackers in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.

Add the brown sugar, cinnamon, and salt to the graham cracker crumbs. Pulse the mixture a few more times to combine.

Transfer the graham cracker crumb mixture to a mixing bowl.

Place the butter in a microwave-safe bowl. Microwave on high for 45-60 seconds, until melted.

Pour the melted butter over the graham cracker crumbs. Use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.

Carefully turn the graham cracker crumb mixture into the spring form pan.

Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.

Bake the crust on middle rack of oven until the edges just begin to brown, 9-11 minutes.

Remove the crust from the oven when done and set aside to cool.

Reduce the oven temperature to 350° F.

Place the cream cheese and sugar into the bowl of a mixer. Beat on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.

Add the flour, heavy cream, lemon zest, and vanilla extract to the bowl. Continue to beat on medium-high speed until the cream is fully incorporated into the cream cheese, 1-2 minutes.

Use a rubber spatula to scrape down the sides of the bowl.

Turn the mixer to the lowest speed. Add the eggs and egg yolk one at a time, mixing just until no yellow streaks remain. The batter should be somewhat thin, and ivory in color.

Pour the batter into the cooled graham cracker crust.

Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.

Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.

Bake the cheesecake on middle rack of oven until cheesecake edges are set and center wobbles slightly when shaken, 75-90 minutes. Do not open the oven door while it bakes.

Check to see that cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.

Remove the cheesecake from the oven and transfer to the refrigerator.

Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.

To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.

Place cream cheese and granulated sugar into a large mixing bowl. Use a mixer to beat on medium-high speed until completely smooth, 2-3 minutes.

Add the heavy cream and vanilla extract to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese.

Turn the mixer to medium-high speed, and beat until the whipped cream holds stiff peaks, 2-3 minutes. Do not overbeat.

Spread or pipe the whipped cream cheese over the top of the cheesecake. Refrigerate until ready to serve.

Just before serving, garnish the top of the cheesecake with fresh berries, if desired. Slice and serve. Leftover cheesecake may be stored in an airtight container in the refrigerator for 3 days, or frozen for up to 2 months.

Video Tutorial Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Water Bath Magic 💧
Always use a water bath (bain-marie) when baking cheesecake to prevent cracks and ensure even, gentle cooking of the delicate custard.
Room Temperature Matters 🌡️
Bring all dairy ingredients - cream cheese, eggs, and heavy cream - to room temperature for at least 1 hour before mixing to achieve a supremely smooth texture.
Crust Compression Technique 🍪
When pressing the graham cracker crust into the pan, use the bottom of a measuring cup to create a compact, even layer that won't crumble when serving.
Cream Cheese Mixing Mastery 🥄
Beat cream cheese on low speed and stop mixing immediately once smooth to prevent incorporating too much air, which can cause surface cracking.
Cooling Patience Pays Off 🕰️
After baking, let the cheesecake cool slowly in the oven with the door cracked open for 1 hour to prevent sudden temperature changes that can cause surface breaks.