Mystery Baker:original New York City Cheesecake
- 20m Prep Time
- 45m Cook Time
- 9h Ready In
A classic New York-style cheesecake with a graham cracker and walnut crust. This dense, creamy dessert is made with cream cheese and sour cream, and can be topped with fresh berries or a berry compote.
Ingredients
- graham crackers
- sweet butter melted
- 1/2 cup walnuts chopped
- 4 eggs
- 3 cream cheese
- 1 cup granulated sugar
- 1/4 tsp almond extract
- 16 oz sour cream
Nutrition (per serving, estimated)
Estimated based off 6 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 68.5 mg
- Iron: 0.65 mg
- Magnesium: 16.4 mg
- Phosphorus: 101 mg
- Potassium: 117 mg
- Zinc: 0.61 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- graham crackers
- 4 eggs
- 3 cream cheese
- 1 cup granulated sugar
- 1/4 tsp almond extract
- 16 oz sour cream
Prepare
- Melt sweet butter
- Chop 1/2 cup walnuts
Let's Cook
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Step 1.
Preheat oven to 375°F.
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Step 2.
Crush 14 to 16 graham crackers into fine crumbs. Combine with 1 stick (1/2 cup) melted sweet butter (add up to 1/2 stick more if needed for moistness) and 1/2 cup chopped walnuts. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch springform pan.
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Step 3.
In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth. Add 1 cup granulated sugar, 4 eggs, and 1/4 teaspoon almond extract; beat until lump-free. Blend in 16 ounces sour cream and beat well. Pour the filling into the prepared crust.
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Step 4.
Bake for about 45 minutes, or until the cake is firm to the touch (it may take longer). Turn off the oven, crack the oven door, and let the cheesecake sit in the oven for at least 20 minutes. Then transfer to a counter and let cool completely.
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Step 5.
Refrigerate the cheesecake for at least 8 hours before serving. If desired, top with a single strawberry, fresh blueberries, or a berry topping: In a saucepan, combine a package of frozen berries with sugar and a tiny bit of water if needed. Boil over medium heat until jellied, let cool slightly, then spread over the cheesecake.