This ultra creamy cheesecake isn’t your typical dense, dry fare.  Baking the cake at lower temperatures ensures that the results are light and mousse like.


New York Cheesecake


For the Crust:

1 ½ Cups Graham crumbs

¼   Cup Melted butter

½ Cup Sugar


For the Cake:

3 Lb. Cream cheese, softened

2 Cups White sugar

2 Cup Crème fraiche or sour cream

8 Large Eggs


Preheat oven to 250 degrees.  Combine crust ingredients and press into a lightly greased 10″ springform pan.  

In mixer using beater attachment, beat cream cheese and sugar until smooth.  Beat in eggs, one at a time, scraping down sides as you go along.  Blend in remaining filling ingredients.  

To assemble the cheesecake, pour the batter into the springform pan, and bake at 250 degrees for 1 ½ hours.  Turn oven off and allow cheesecake to cool in oven for 2-3 hours.  Refrigerate at least one day before serving.


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