New York-Style Cheesecake

This New York-Style Cheesecake is my mom’s classic recipe that she started making for our family in the mid-80s. It is a crustless cheesecake with a beautiful texture. 10 minutes before taking the cake out of the oven, we spread a cup of sour cream on top, adding a soft and tart layer, and preventing the cheesecake from cracking on top.

In the image here, I’ve added lemon curd once the cake has cooled. The lemon topping pairs perfectly with a fruit compote on the side - but is just as delicious served plain!

Mom's cheesecake

INGREDIENTS

  • (3) 8-ounce packages of cream cheese

  • 1 cup sugar

  • 5 eggs

  • 1/4 tsp salt

  • 1/4 tsp almond extract

  • 1/2 tsp vanilla extract

  • 1 cup sour cream

  • Optional garnish: lemon curd; jam; or preserves

INSTRUCTIONS

  1. Preheat oven to 350F.

  2. Combine all ingredients (except sour cream) in a stand mixer and mix on medium speed for 10 minutes, scraping the bottom and sides occasionally.

  3. Pour into a greased 9-inch springform pan and bake for 50 minutes.

  4. Remove from the oven, spread with the sour cream and return to the oven for 10 more minutes.

  5. Cool at room temperature for one hour, then chill in refrigerator for at least one hour before serving or topping with optional lemon curd.

Snacks, DessertElizabeth GambleHouse of ButterMom's recipes