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Dessert

New York Cheesecake

A rich cheesecake with a buttery lemon‑flavored crust and creamy filling made from cream cheese, eggs, and sour cream.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

New York Cheesecake

Oven375°F, then 475°F, then 200°F
Time60 minutes

Ingredients

Directions

Make the crust

  1. Preheat the oven to 375°F.

  2. In a large bowl, combine the flour, sugar, and lemon zest to prepare the crust.

  3. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly.

  4. Using a fork, stir in the egg yolk and vanilla until the dough is moistened.

  5. Pat one third of the crust over the bottom of a 9‑inch springform pan with its sides removed.

  6. Bake the crust for about 6 to 8 minutes, or until golden brown.

  7. Cool the crust.

  8. Grease the sides of the springform pan and attach to the bottom.

  9. Pat the remaining two thirds of the crust around the sides, coming up to a height of about 2 inches.

Make the filling

  1. Increase the oven temperature to 475°F.

  2. In a large mixing bowl at medium speed, beat together the cream cheese, sugar, and salt until creamy.

  3. Add the vanilla extract.

  4. Add the eggs and egg yolks, one at a time, beating well after each addition.

  5. Add the sour cream and mix well.

  6. Pour the mixture into the prepared crust.

Bake, cool and serve

  1. Bake for 10 minutes. Watch the top to avoid overbrowning.

  2. Reduce the oven temperature to 200°F and bake for an additional 60 minutes.

  3. Transfer the pan to a wire rack to cool slightly, about 10 minutes.

  4. While the cake is still warm, gently run a thin‑bladed knife around the inside edges of the pan to loosen the sides of the cake.

  5. When completely cool, carefully remove the sides of the pan.

  6. Chill for at least 2 hours before serving.

Nutrition, whole recipe (rough)

907Calories
39 gProtein
29 gFat
120 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Cream Cheese1 oz (28g)99
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + cream cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,747 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream cheese
Forms the dense, creamy body of the cheesecake filling.
Eggs
Add structure as they set, giving the filling its firm, sliceable texture.
Egg yolks
Add richness and help the filling set smoothly.
Sugar
Sweetens the filling and contributes to its tender texture.
Sour cream
Adds moisture and a slight tang to the filling.
All-purpose flour
Provides the structure of the crust.

The step that matters

Baking at high heat then low. The short 475°F blast sets the edges, then the long low-temperature bake sets the centre gently. Baking too hot or too long can crack the surface and cause overbrowning.

Swap the lemon

How well each one fits the dish's main ingredients (flour, sugar, butter, egg, vanilla, cream cheese, cream):

  1. Strawberryfits better
  2. Coconutfits better
  3. Blueberryfits better
  4. Lemonthe original

Fit is the average pairing score against flour, sugar, butter, egg, vanilla, cream cheese, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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