New York Style Cheesecake
Indulge in the velvety goodness of this no-crust New York cheesecake, where luscious cream cheese meets a hint of tangy sour cream for the perfect balance. Topped with vibrant, fresh raspberries, this dessert is not just a treat for the taste buds but a feast for the eyes! Get ready to impress your friends with this easy, show-stopping favorite!
✓This video contains 3 recipes.View all →
Prep
15
min
Cook
40
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- lemon zest
🥛Dairy & Eggs(3)
- butter
- cream cheese
- eggs
🫙Pantry Staples(2)
- flour
- sugar
📦Other(1)
- fresh raspberries
👨🍳 Instructions
- 1
Soften cream cheese at room temperature.
- 2
Cream together cream cheese and sugar until smooth.
- 3
Add eggs one at a time, mixing well after each addition.
- 4
Incorporate flour and lemon zest into the mixture.
- 5
Fold in fresh raspberries gently to avoid crushing.
- 6
Grease a cake tin with butter and pour in the cheesecake mixture.
- 7
Tap the cake tin to remove air bubbles.
- 8
Bake in the oven at 180 degrees for 35 to 40 minutes until slightly souffled.
- 9
Let cool before serving.
💡 Pro Tips
- ✓Bring cream cheese to true room temperature (68-70°F) for at least 1 hour before mixing, since cold cream cheese contains fat crystals that won't emulsify smoothly, leaving lumps that create a grainy texture instead of the dense, silky New York-style crumb.ingredient68-70°F, 1 hour
- ✓Add eggs one at a time and mix on low speed for only 15-20 seconds per egg, since overbeating incorporates excess air that causes the cheesecake to puff dramatically then collapse into cracks as it cools.technique15-20 seconds per egg
- ✓Lower your oven temperature to 325°F instead of the stated 180°C (356°F) equivalent conversion issues aside, cheesecake is an egg-custard structure that overcoagulates above 320°F, squeezing out moisture and causing the surface to crack as proteins seize too quickly.timing325°F / 163°C
- ✓Bake in a water bath (bain-marie) with water reaching halfway up the cake tin, because the steady 212°F steam environment prevents the exterior custard from overbaking before the center reaches its 150°F set point.equipment212°F water bath, 150°F internal target
- ✓Toss the fresh raspberries in 1 teaspoon of flour before folding them in, since this coats the berry surface and absorbs released juice, preventing the fruit from sinking through the batter and creating wet pockets that disrupt the custard's set.ingredient1 teaspoon flour
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