Creamy and Decadent New York Cheesecake (No Waterbath)

Ingredients

• 375 g Graham Crackers (crushed fine in food processor)
• 110 g Walnuts (lightly toasted at 350°F for 15 minutes)
• 40 g Granulated Sugar (for crust)
• 3 g Salt (fine sea salt for crust)
• 30 g All-Purpose Flour (adds structure to crust)
• 170 g Unsalted Butter (melted)
• 900 g Cream Cheese (room temperature, 4 blocks (8 oz each))
• 225 g Goat Cheese (soft, room temperature)
• 240 g Granulated Sugar (for filling)
• 5 g Salt (for filling)
• 30 g Cornstarch (stabilizes custard)
• 125 g Sour Cream (full‑fat)
• 1 Lemon (zest only, plus juice for sauce)
• 5 g Vanilla Extract (about 1 tsp)
• 5 Large Eggs (room temperature)
• 2 Egg Yolks (separated from extra eggs)
• 350 g Frozen Dark Cherries (unsweetened, pitted)
• 150 g Granulated Sugar (for cherry sauce)
• 1 pinch Salt (for cherry sauce)

Instructions

1. Toast Walnuts

   Spread walnuts on a baking sheet and toast in a pre‑heated 350°F oven for about 15 minutes, stirring once halfway through.

   Time: PT15M

   Temperature: 350°F

2. Process Crust Ingredients

   In the food processor, combine graham crackers, toasted walnuts, 40 g sugar, 3 g salt, and 30 g flour. Pulse until the mixture resembles fine sand.

   Time: PT5M

3. Incorporate Butter

   With the processor running, slowly drizzle in the melted butter. Stop, scrape the sides, and pulse again until fully combined.

   Time: PT5M

4. Test Crust Consistency

   Press a handful of the mixture firmly; it should hold together without crumbling. Adjust butter if needed.

   Time: PT2M

5. Form Double‑Sided Crust

   Line the springform pan with parchment, butter or spray the interior. Sprinkle about 60 % of the crumbs, then press with the flat‑bottom glass against the parchment to push crumbs up the sides. Add the remaining crumbs, spread evenly, and press again to a depth of ~½ in.

   Time: PT10M

6. Par‑Bake Crust

   Place the pan in the 350°F oven and bake for 10 minutes until the crust is set and lightly golden.

   Time: PT10M

   Temperature: 350°F

7. Prepare Cheesecake Filling

   In the stand mixer, beat room‑temperature cream cheese and goat cheese on medium speed until smooth (≈2 min). Add 240 g sugar, 5 g salt, and 30 g cornstarch; mix 2 min. Scrape sides, then add sour cream, lemon zest, and vanilla; mix 2 min. Finally, add 5 eggs and 2 yolks one at a time, mixing just until incorporated (≈5 min).

   Time: PT15M

8. Fill Crust

   Pour the silky custard into the cooled crust, smoothing the top with a spatula.

   Time: PT2M

9. Bake Cheesecake

   Bake at 325°F for 1 hour. The center should be slightly jiggly (about 4 in across).

   Time: PT1H

   Temperature: 325°F

10. Oven‑Cool

    Turn off the oven, leave the door closed, and let the cheesecake sit for 45 minutes to cool gradually.

    Time: PT45M

11. Cool and Chill

    Remove the cheesecake, let it reach room temperature, then tent with foil and refrigerate for at least 10 hours (preferably 24 h) before slicing.

    Time: PT0M

12. Make Cherry Sauce

    Combine frozen cherries, 150 g sugar, a pinch of salt, lemon zest and juice in a 10‑in non‑stick pan. Bring to high heat, then boil for 5‑6 minutes until the mixture thickens to a syrupy consistency (223‑226°F).

    Time: PT6M

13. Cool Sauce

    Transfer sauce to a bowl, let it cool to room temperature, then refrigerate for at least 2 hours.

    Time: PT0M

14. Serve

    Release the springform, warm a chef’s knife in hot water and slice. Top each slice with a spoonful of chilled cherry sauce.

    Time: PT5M

Nutrition Facts

Calories

770

Protein

12 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g