Easy Individual New York Style Cheesecake with Sour Cream Topping
This is a great dessert when you’re making dinner for two. You’ll need two 4 ½” springform pans which you can find on Amazon - http://amzn.to/bUo301 . An instant read thermometer helps prevent over-baking.
What you'll need
Ingredients
Graham Cracker Crust
3 whole graham crackers
2 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
Cheesecake
12 ounces cream cheese, softened
½ cup sugar
Pinch of salt
4 teaspoons sour cream
½ teaspoon fresh lemon juice
½ teaspoon vanilla
1 large egg
1 egg yolk
Topping
1/3 cup sour cream
1 tablespoon sugar
¼ teaspoon vanilla
The method
Directions
01
Adjust oven rack to middle position and heat oven to 325F. Break the graham crackers into a mini-cuisinart and pulse to make fine even crumbs, about 30 seconds. Drizzle butter and sprinkle sugar over the crumbs, and pulse to combine. Divide mixture evenly between two 4 ½” springform pans and press crumbs firmly into an even layer with the back of a spoon or the flat side of a measuring cup. Bake crusts until fragrant and beginning to brown, about 10 minutes. Let the crusts cool to temperature, about 15 minutes.
02
Increase oven temperature to 500F. In a large bowl, beat the cream cheese with an electric mixer on medium low speed until smooth, about 1to 2 minutes.
03
Beat in ¼ cup of sugar and salt until incorporated, about 30-60 seconds, scraping down bowl as needed. Beat in remaining ¼ cup of sugar and beat for another 30-60 seconds. Beat in sour cream, lemon juice, and vanilla and beat for 15 seconds. Beat in egg and egg yolk until combines, 30-60 seconds, scraping down bowl if needed.
04
Being careful not disturb the baked crusts, brush the inside of prepared springform pans with very soft or melted butter. Carefully divide the filling evenly between the two pans and smooth the tops. Place the cheesecakes on a rimmed baking sheet and bake for 5 minutes.
05
Without opening the oven door, reduce heat to 200F and continue baking until an instant-read thermometer inserted into the center registers 150F, 10-15 minutes.
06
Transfer cheesecakes on rimmed sheet to a wire rack and set aside while making topping. Increase oven heat to 350F.
07
Mix sour cream, sugar, and vanilla together until smooth. Pour topping evenly over tops of both cheesecakes.
08
Return cheesecakes to 350F oven and bake for 6 minutes to set topping.
09
Remove from oven and transfer cheesecakes to wire rack. Run a small knife around the edge of each cake. Let cheesecakes cool for 1 hour. Wrap them in plastic wrap and refrigerate for at least 2 hours and up to 4 days.
10
Remove the sides of springform pans and using thin spatula, carefully slide cheesecakes onto serving plates; let the cheesecakes sit at room temperature for 20-30 minutes and then garnish with berries and serve.
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Easy Individual New York Style Cheesecake with Sour Cream Topping
Prep
Cook
Yield
This is a great dessert when you’re making dinner for two. You’ll need two 4 ½” springform pans which you can find on Amazon - http://amzn.to/bUo301 . An instant read thermometer helps prevent over-baking.
Ingredients
Graham Cracker Crust
3 whole graham crackers
2 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
Cheesecake
12 ounces cream cheese, softened
½ cup sugar
Pinch of salt
4 teaspoons sour cream
½ teaspoon fresh lemon juice
½ teaspoon vanilla
1 large egg
1 egg yolk
Topping
1/3 cup sour cream
1 tablespoon sugar
¼ teaspoon vanilla
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 325F. Break the graham crackers into a mini-cuisinart and pulse to make fine even crumbs, about 30 seconds. Drizzle butter and sprinkle sugar over the crumbs, and pulse to combine. Divide mixture evenly between two 4 ½” springform pans and press crumbs firmly into an even layer with the back of a spoon or the flat side of a measuring cup. Bake crusts until fragrant and beginning to brown, about 10 minutes. Let the crusts cool to temperature, about 15 minutes.
2
Increase oven temperature to 500F. In a large bowl, beat the cream cheese with an electric mixer on medium low speed until smooth, about 1to 2 minutes.
3
Beat in ¼ cup of sugar and salt until incorporated, about 30-60 seconds, scraping down bowl as needed. Beat in remaining ¼ cup of sugar and beat for another 30-60 seconds. Beat in sour cream, lemon juice, and vanilla and beat for 15 seconds. Beat in egg and egg yolk until combines, 30-60 seconds, scraping down bowl if needed.
4
Being careful not disturb the baked crusts, brush the inside of prepared springform pans with very soft or melted butter. Carefully divide the filling evenly between the two pans and smooth the tops. Place the cheesecakes on a rimmed baking sheet and bake for 5 minutes.
5
Without opening the oven door, reduce heat to 200F and continue baking until an instant-read thermometer inserted into the center registers 150F, 10-15 minutes.
6
Transfer cheesecakes on rimmed sheet to a wire rack and set aside while making topping. Increase oven heat to 350F.
7
Mix sour cream, sugar, and vanilla together until smooth. Pour topping evenly over tops of both cheesecakes.
8
Return cheesecakes to 350F oven and bake for 6 minutes to set topping.
9
Remove from oven and transfer cheesecakes to wire rack. Run a small knife around the edge of each cake. Let cheesecakes cool for 1 hour. Wrap them in plastic wrap and refrigerate for at least 2 hours and up to 4 days.
10
Remove the sides of springform pans and using thin spatula, carefully slide cheesecakes onto serving plates; let the cheesecakes sit at room temperature for 20-30 minutes and then garnish with berries and serve.
Cook Like James
Easy Individual New York Style Cheesecake with Sour Cream Topping
Prep
Cook
Yield
This is a great dessert when you’re making dinner for two. You’ll need two 4 ½” springform pans which you can find on Amazon - http://amzn.to/bUo301 . An instant read thermometer helps prevent over-baking.
Ingredients
Graham Cracker Crust
3 whole graham crackers
2 tablespoons unsalted butter, melted and cooled
1 tablespoon sugar
Cheesecake
12 ounces cream cheese, softened
½ cup sugar
Pinch of salt
4 teaspoons sour cream
½ teaspoon fresh lemon juice
½ teaspoon vanilla
1 large egg
1 egg yolk
Topping
1/3 cup sour cream
1 tablespoon sugar
¼ teaspoon vanilla
Directions
1
Adjust oven rack to middle position and heat oven to 325F. Break the graham crackers into a mini-cuisinart and pulse to make fine even crumbs, about 30 seconds. Drizzle butter and sprinkle sugar over the crumbs, and pulse to combine. Divide mixture evenly between two 4 ½” springform pans and press crumbs firmly into an even layer with the back of a spoon or the flat side of a measuring cup. Bake crusts until fragrant and beginning to brown, about 10 minutes. Let the crusts cool to temperature, about 15 minutes.
2
Increase oven temperature to 500F. In a large bowl, beat the cream cheese with an electric mixer on medium low speed until smooth, about 1to 2 minutes.
3
Beat in ¼ cup of sugar and salt until incorporated, about 30-60 seconds, scraping down bowl as needed. Beat in remaining ¼ cup of sugar and beat for another 30-60 seconds. Beat in sour cream, lemon juice, and vanilla and beat for 15 seconds. Beat in egg and egg yolk until combines, 30-60 seconds, scraping down bowl if needed.
4
Being careful not disturb the baked crusts, brush the inside of prepared springform pans with very soft or melted butter. Carefully divide the filling evenly between the two pans and smooth the tops. Place the cheesecakes on a rimmed baking sheet and bake for 5 minutes.
5
Without opening the oven door, reduce heat to 200F and continue baking until an instant-read thermometer inserted into the center registers 150F, 10-15 minutes.
6
Transfer cheesecakes on rimmed sheet to a wire rack and set aside while making topping. Increase oven heat to 350F.
7
Mix sour cream, sugar, and vanilla together until smooth. Pour topping evenly over tops of both cheesecakes.
8
Return cheesecakes to 350F oven and bake for 6 minutes to set topping.
9
Remove from oven and transfer cheesecakes to wire rack. Run a small knife around the edge of each cake. Let cheesecakes cool for 1 hour. Wrap them in plastic wrap and refrigerate for at least 2 hours and up to 4 days.
10
Remove the sides of springform pans and using thin spatula, carefully slide cheesecakes onto serving plates; let the cheesecakes sit at room temperature for 20-30 minutes and then garnish with berries and serve.
