The most Creamy And Rich New York Cheesecake




  • For the crust:
  • 75g graham cracker
  • 20g melted butter
  • For the filling:
  • 220g cream cheese
  • 120g sour cream
  • 65g cane sugar
  • 8g corn starch
  • 2 eggs
  • 130ml heavy cream
  • 12ml Lemon juice
  • 1 tsp Grand Marnier
  • For the sauce:
  • 100g frozen raspberry
  • 30g sugar
  • 1 tsp lemon juice



  • For the crust
  • 7/8 Cup Graham cracker
  • 4.23 Tsp. Melted butter

  • For the filling:
  • 1 Cup cream cheese
  • ½ Sour cream
  • 1/3 Cup cane sugar
  • 1 Tablespoon corn starch
  • 2 Eggs
  • ½ Cup heavy cream
  • 1 Tbsp. Lemon juice
  • 1 Tsp. Grand Marnier
  • For the sauce:
  • Frozen raspberry 3.9 oz
  • Sugar 1/4 cup
  • 1 tsp lemon juice


Note: It is extremely important that your oven is truly heated to 475 F before baking this New York Cheesecake. An oven thermometer can help determine if your oven is heating hot enough. It usually takes at least 20 (sometimes longer) full minutes for ovens to reach a temperature this high. It is also essential that you do not open the oven door during the baking process. Letting out the heat can cause the cheesecake to not set.

Direction to make this New York Cheesecake:

1. Prepare the Crust: Place the graham crackers in a food processor and pulse until you have cookie crumbs. Alternatively, you can put them in a ziplock bag and use a rolling pin to roll back and forth over them until they are crumbs. Place the cookie crumbs in a medium bowl and mix with the sugar and melted butter. Firmly press the crust into the bottom and about 1″ (2.5 cm) up the side of a spring form pan.

2. Let the crust cool in the fridge while you prepare the filling.

3. Increase the oven temperature to 302 F (150 C). It needs to be preheating for at least 20 minutes before the cheesecake goes in so that it truly is hot enough.

4. Cream the Sugar & Cream Cheese: In a large bowl, combine the sour cream, cream cheese, cane sugar, and whisk with your hand for about 6 minutes, until light and fluffy. Spread around 1 Tbsp. on the mixture and give it a little more whisk.

5. Whisk in the eggs one at a time until well mixed with other elements, and scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.

6. Pour the ½ of heavy cream, 1 Tbsp. of lemon juice, and 1 Tbsp. grand Marnier into the mixture and whisk until combined.

7. Now, you should have a nice lite and runny batter, sift it and then pour into your spring form pan.

8. Place the pan in hot water bath, slide it in the center rack and bake it in preheated oven at a 475 F (246 C) for 1 hour. After that turn the oven off, let the door half opened and the cheesecake cool inside.

9. Let the cheesecake cool and then refrigerate for at least 6-8 hours covered with a plastic wrap, before removing the sides of the pan and slicing.

10. Put raspberries, sugar, 1 tsp lemon juice in a handy pot and melt the whole on a medium heat stove. Sift the mixture and serve it with your cheesecake.


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