What makes NY style cheesecake different?

New York-style cheesecake is thicker, denser, and richer than other cheesecakes. It’s typically made with cream cheese, sour cream, and eggs, giving it a smooth, creamy texture. The classic NY-style cheesecake often has a slightly tangy flavor and a firmer consistency.

Why add sour cream to cheesecake?

Sour cream is a key ingredient in cherry and cream cheese dessert because it adds a creamy, smooth texture and enhances the tangy flavor. It also helps keep the cheesecake moist, crucial for preventing cracks. Sour cream also provides a subtle richness that complements the cream cheese perfectly.

What is the best cheesecake in the world?

The "best" cheesecake is subjective and depends on personal preference. However, New York-style cheesecake is often considered one of the best due to its rich, creamy texture and tangy flavor. It’s a classic favorite that never goes out of style. If you prefer something lighter, a Japanese-style cheesecake might be your go-to!

What is the best cheese for cheesecake?

Philadelphia cream cheese is the best cheese for cheesecake. It’s known for its smooth texture and slightly tangy flavor, making it the ideal choice for achieving the perfect cheesecake filling. It’s a go-to for professional bakers and home cooks alike. You can also use mascarpone for a lighter, less tangy option.

Philadelphia Cherry Cheesecake Recipe

A creamy and delicious cheesecake topped with sweet cherry pie filling. Perfect for any occasion. Perfect for dessert lovers!

Total Time: 5 hours (including cooling and chilling)
Yield: 12 servings 1x

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup sugar
⅓ cup melted butter

For the Filling:

4 packages (8 oz each) Philadelphia cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup sour cream

For the Topping:

1 can (21 oz) cherry pie filling

Instructions

In a large mixing bowl, beat cream cheese until smooth. Add sugar and mix well.
Add eggs one at a time, mixing after each. Stir in vanilla extract, lemon juice, and sour cream until well blended.
Pour the batter over the cooled crust and smooth the top.
Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Refrigerate for at least 4 hours or overnight to set completely.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Refrigerate for at least 4 hours or overnight to set completely.
Before serving, spread cherry pie filling evenly over the top. Slice and enjoy.

Notes

For best results, let the cream cheese soften at room temperature before mixing.
Use full-fat cream cheese for a rich and creamy texture.
To prevent cracks, avoid overmixing the batter and let the cheesecake cool gradually.
A water bath can help create an even bake and prevent cracks.
Refrigerate for at least 4 hours before serving for the best texture.

Author: Jody
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Fat: 27g
Carbohydrates: 38g
Fiber: 1g
Protein: 7g

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