N.Y. Style Cheesecake

N.Y. Style Cheesecake

It's been a long time since I uploaded a recipe! Everyone will admire this flavor! I should open a store. I have the most confidence in this recipe!

Ingredients: 18 cm cake mold (I used a springform pan)

Cream cheese (at room temperature)
250 g
Sour cream
100 g
Cookie (plain, butter flavored, etc)
100 g
Butter (melted in the microwave for 30 seconds)
50 g
Caster sugar (or light brown sugar)
90-110 g
Heavy cream
200 ml
2 whole eggs
Corn starch
1-2 tablespoons
Vanilla extract
a small amount
Hot water
for the water bath


1. In a bowl, crush the cookies into a fine crumble. Mix the crushed cookies with the melted butter, mix together.
2. Beat the room temperature cream cheese with a mixer until smooth. Add sugar and whisk.
3. When it's well mixed, add the sour cream a little bit at a time and mix together. Add the beaten egg little by little, and mix well.
4. Next, add and mix in the cornstarch, add the heavy cream, and sprinkle in vanilla extract. Mix.
5. When everything is evenly incorporated, pour into the mold. Wrap the mold with aluminum foil. Boil water in the oven and preheat to 200°C.
6. Bake for 30 minutes at 200°C and 30 minutes at 160°C. When it's finished baking, let it cool in the refrigerator. Remove from the mold after it has rested in the refrigerator.

Story Behind this Recipe

When you hear "souffle" or "no-bake cheesecake" you think "baked!" Since I couldn't really find a flavor that I liked, I took the recipe from a cream cheese package and modified it! It's richer than baked cheesecake, and came up with this irresistible recipe for anyone who likes cheesecake.