Cheesecake (New York-Style) Recipe - Kosher

Servings: 12

Yield: 1 9-inch cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes + 1 hour cooling

Difficulty: Intermediate

Cooking Vessel: 9-inch springform pan, large roasting pan (for water bath)

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Ingredients

Crust:

1 ½ cups (150 g) graham cracker crumbs (check kosher certification)

¼ cup (50 g) granulated sugar

½ cup (115 g) unsalted kosher butter, melted

Filling:

4 (8 oz / 225 g each) packages cream cheese, softened (kosher certified)

1 ¼ cups (250 g) granulated sugar

½ cup (120 ml) sour cream (kosher)

2 tsp pure vanilla extract

4 large eggs (kosher)

2 tbsp all-purpose flour (optional, stabilizes the cheesecake)

Topping (optional):

1 cup (240 ml) sour cream

2 tbsp powdered sugar

1 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat oven to 325°F (163°C). Grease the 9-inch springform pan and line the bottom with parchment paper.

2. Prepare Crust:

Combine graham cracker crumbs, sugar, and melted butter in a bowl.

Press mixture firmly into the bottom of the pan and slightly up the sides.

Bake for 10 minutes, then remove and cool while preparing the filling.

3. Prepare Filling:

Beat softened cream cheese on medium speed until smooth and creamy.

Gradually add sugar, beating until fully incorporated.

Mix in sour cream and vanilla extract.

Add eggs one at a time, mixing just until combined; avoid overmixing.

Fold in flour if using.

4. Assemble and Bake:

Pour filling over the crust in the pan.

Place springform pan in a larger roasting pan and fill roasting pan with hot water halfway up the sides (water bath prevents cracking).

Bake 55–70 minutes, until edges are set and center slightly jiggles.

5. Cool:

Turn off oven, crack door, and let cheesecake cool 1 hour in oven.

Remove from water bath, cool completely on a wire rack.

Refrigerate at least 4 hours or overnight.

6. Optional Topping:

Mix sour cream, powdered sugar, and vanilla.

Spread over chilled cheesecake before serving.

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Nutritional Information (per serving, 12 servings)

Calories: ~480 kcal

Fat: 33 g

Saturated Fat: 20 g

Carbohydrates: 35 g

Sugar: 26 g

Protein: 9 g

Fiber: 0.5 g

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Dietary Adaptations

Gluten-Free: Use gluten-free graham crackers.

Lower Sugar: Reduce sugar by ¼ cup; may slightly affect texture.

Dairy-Free/Kosher Parve: Use certified non-dairy cream cheese and margarine substitutes; follow kosher parve guidelines.

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Tips & Troubleshooting

Prevent Cracks: Avoid overmixing the batter and use a water bath.

Soft Center: Slight jiggle in the center is normal; it firms as it chills.

Room Temperature Ingredients: Ensures smooth, lump-free batter.

Removing from Pan: Run a knife along the edges before releasing the springform to avoid sticking.

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Serving Suggestions

Serve plain, or top with fresh berries, fruit compote, or chocolate drizzle.

Pairs well with coffee or dessert wine.

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Notes

Cheesecake improves in flavor when refrigerated overnight.

Can be frozen for up to 2 months; thaw overnight in the fridge before serving.

Ensure all dairy and eggs used are certified kosher.