Style Cheesecake – New York – Recipe

The texture of this sour cream cheesecake is like velvet on the tongue.

This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.

This cheesecake makes a fantastic Thanksgiving Day dessert.



  • 1 1/4 cups fine graham cracker crumbs
  • 2 tablespoons light-brown sugar
  • 1/8 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, melted


  1. Preheat the oven to 350°F. Lightly butter the sides of an 8-inch springform pan.
  2. Put a shallow pan of hot water on one of the lower racks of your oven (not on the center rack). The water will create steam that will help to prevent your cake from cracking.
  3. For Crust: Combine the graham cracker crumbs, brown sugar, and salt in a bowl. Add the melted butter and mix well. Press the crumbs evenly into the bottom and about 1 inch up the sides of the springform pan.
  4. Bake on the center oven rack for 8 minutes.
  5. Transfer to a cooling rack.



  • 16 ounces cream cheese (not lowfat or whipped), softened
  • 3/4 cup sugar
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract or 1 teaspoon finely grated lemon zest


  1. Put the cream cheese into a bowl and, using an electric mixer, beat on medium speed while gradually adding the sugar, until smooth and creamy. Add the eggs, one at a time, beating after each until just blended. Add the sour cream and extracts and beat until evenly mixed. Pour the filling into the crust.
  2. Put the pan on the center oven rack and immediately lower the heat to 325°F. Bake for 50 to 60 minutes, or until the cake rises slightly on the sides. If you nudge the pan, the cake should wobble and not be runny in the center. Turn off the heat and open the oven door slightly. Leave the cake in the oven for 15 minutes.
  3. Transfer to a cooling rack.

Marbled Pumpkin Cheesecake – Recipe

Two fall favorite desserts – pumpkin pie meets velvety cheesecake in this scrumptious marble pumpkin cheesecake. The perfect dessert for your dinner party. This is a wonderful pumpkin cheesecake with a gingersnap crust. The gingersnap really does make a difference.


  • 1 1/2 cups crushed gingersnap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Recipe By: Renee

Marbled Pumpkin Cheesecake - Recipe

Cheesecake From Philadelphia Cream Cheese – Recipe

Today we’re bringing you this easy-to-make and delicious cheesecake recipe that is made with Philadelphia cream cheese instead of soft cheese, giving it a unique creamy texture and slightly sour kick!

As I was preparing it, however, I hit a setback when my scale turned out not to be working properly, and so I had to improvise. Luckily, because that’s how this post came about! This recipe doesn’t contain any sort of weight measurements. Instead, I’m here to show you another way to measure for those of you lazy to bring the scale out.

Hands… to the dough!…

Ingredients (serves 4)

  • 400 grams of Philadelphia cream cheese (if they come in units of 150 grams it’s fine to just use 3)
  • 1 (water) cup of sugar – 150 grams
  • 1 cup of milk – 150 mL
  • 4 overflowing tablespoons of flour – 80 grams
  • 1 egg
  • 1 cup of melted butter – 150 grams

Ingredients for the crust

  • 1 packet/tube of tea biscuits
  • 1½ cups of milk


We will start by preparing the crust so that we can focus on the cheese part as it bakes.

  1. First prepare the mold for the tart. The chosen pan/mold should be first greased or buttered and then sprinkled lightly with flour in order to prevent the crust from sticking.
  2. Heat the cup and a half of milk and pour it into a large bowl. Break the cookies up into the milk and allow them to sit for a few minutes in order to absorb the milk.
  3. When the mixture seems to have become completely homogenous, press it into the mold in as even a layer as possible.
  4. Bake for 8 minutes at 300 degrees Fahrenheit.

Now we will prepare the cheesecake itself. 

  1. Beat the egg in a large bowl. Make sure the butter is well-melted (this can be done in the microwave or on the stove) and add it and the sugar to the mixture. Beat the mixture with a whisk until even.
  2. Add the Philadelphia cream cheese, flour, and milk. Once the mixture has thickened, the help of an electric mixer will probably be required in order to ensure no lumps remain in the mixture
  3. Pour the mixture into the mold with the pre-prepared crust and bake for about 30 minutes at 330 degrees.
  4. Check to see if the cake is ready by inserting a knife or fork to see if it comes out clean. If not, put it back in the oven for another 10 minutes at a low temperature or with the oven turned off.
  5. When the cake is ready, let it cool. Once cooled, cover the top with a thin layer of blueberry or raspberry jam.

Lemonade Cheesecake With Strawberry Crust – Recipe

This Lemon Cheesecake with Strawberry Crust recipe is the perfect summer dessert! It’s light, creamy and it sits on a chewy strawberry cookie crust that you’re really going to LOVE! It’s easier than you think to make and everyone will be impressed by it.



  • 1 box Pillsbury Strawberry Cake Mix
  • 1/2 cup unsalted butter (melted)
  • 1 tablespoon lemon juice


  • 16oz cream cheese (softened)
  • 3/4 cups granulated sugar
  • 2/3 cups sour cream
  • 2 teaspoons vanilla
  • 1/3 cup lemon juice
  • zest of 2 lemons, divided
  • 2 eggs


  • 1/2 cup Pillsbury Strawberry Frosting



Step 1

Preheat oven to 325
In a mixing bowl, stir together cake mix, melted butter, and lemon juice until well combined. Press into a greased 9″ springform pan. Set aside.


Step 2

In a mixing bowl, beat cream cheese and sugar until light and creamy. Add sour cream, vanilla, lemon juice, and zest of one lemon and mix well. Mix in eggs just until combined – do not over mix. Pour over crust and bake 45-50 minutes or until set but slightly jiggly. Allow to cool completely, then cover and chill at least 4 hours.


Step 3

If desired, pipe frostong around the edge of the cheesecake. Sprinkle the zest of one lemon over the whole cheesecake. Store covered in the refrigerator.