Petite New York Style Cheesecake

5 from 2 votes

Luxuriously rich petite New York style cheesecake perfect for small gathering.

Servings people

Prep Time 20

Cook Time 55

Total Time 1 15

Equipment

Ingredients

Crust

7 Graham Crackers broken into I-inch pieces
6 tbsp Unsalted Butter melted and cooled
3 tbsp Light Brown Sugar packed
2 tbsp All Purpose Flour
⅛ tsp Salt

Filling

1 pound Cream Cheese softened
⅔ cup Granulated Sugar (4⅔ oz)
2 Large eggs room temperature
¼ cup Sour Cream room temperature
2 tsp Lemon Juice
1 tsp Vanilla Extract

Makes: 6inch round

Instructions

FOR THE CRUST

Adjust oven rack to middle position and heat oven to 325 degrees. Line bottom of 6" round springform pan with parchment paper. Grease well.
Process cracker pieces in food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter, sugar, flour, and salt over crumbs and pulse to incorporate, about 5 pulses. Transfer crumbs to prepared 8" round and, using bottom of dry measuring cup, press into even layer.
Bake crust until fragrant and beginning to brown, 12 to 15 minutes.

FOR THE FILLING

Using stand mixer fitted with paddle, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down bowl as needed. Gradually add sugar and beat until incorporated, about 1 minute. Add eggs, one at a time, and beat until combined, about 30 seconds.
Add sour cream, lemon juice, and vanilla and mix until incorporated, about 30 seconds.
Pour filling over crust and spread into corners. Bake cheesecake until edges are set but center still jiggles slightly, 45-50 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cheesecake cool completely.
TO STORE: Wrap pan tightly in plastic wrap and refrigerate for at least 3 hours or up to 24 hours.

Notes

If you plan to freeze it: wrap pan tightly in plastic, then in foil, and freeze for up to 1 month. To serve: let wrapped cheesecake thaw completely at room temperature, about 4 hours.

To make a square 8" tray version: Make foil sling for 8-inch baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil. Continue instructions as above but cook 35-40 minutes. Cut into 16 pieces when cooled.

Recipe Inspired By: Cooks Illustrated

Calories: 409kcal

Course: Dessert

Cuisine: American

Keyword: Bakery, Cheesecake, Cream Cheese, Dessert

Nutrition