Ingredients

Sable Dough

120 grams (4.5 ounces) unsalted butter
90 grams (3 ounces) sugar
50 grams (2 ounces) almond flour
210 grams (7.5 ounces) all-purpose flour
1/4 teaspoon salt
50 grams (2 ounces) eggs
We recommend:
For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
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(10,062) 4th & Heart Himalayan Pink Salt Grass-Fed Ghee, Clarified Butter, Keto Pasture Raised, Non-GMO, Lactose and Casein Free, Certified Paleo (9 Ounces) $9.49 View details
For sugar:
Prime Judee's Superfine Caster Sugar - 5 lbs - Delicious and 100% Gluten-Free - Bakers Sugar for Homemade Treats, Baked Goods, and Toppings - Airy and Smoot
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(3,527) Judee's Superfine Caster Sugar - 5 lbs - Delicious and 100% Gluten-Free - Bakers Sugar for Homemade Treats, Baked Goods, and Toppings - Airy and Smoot $24.99 View details
For almond flour:
Prime Anthony's Blanched Almond Flour, 2 lb, Finely Ground, Gluten Free, Non GMO, Vegan, Keto Friendly
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(45,878) Blue Diamond Almonds, Almond Flour, Gluten Free, Blanched, Finely Sifted, 1 Lb $8.95 $9.49 View details Prime PBfit Peanut Flour Baking Blend - Gluten Free & Non GMO - 10g Protein per Serving 8% DV - 80% Less Fat than Almond Flour - 1 to 1 Swap for White Flour - Light Peanut Flavor - 25% DV Fiber - 24 oz
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(32,029) PBfit Peanut Flour Baking Blend - Gluten Free & Non GMO - 10g Protein per Serving 8% DV - 80% Less Fat than Almond Flour - 1 to 1 Swap for White Flour - Light Peanut Flavor - 25% DV Fiber - 24 oz $9.77 View details
For all-purpose flour:
Prime Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
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Cheesecake Crust

450 grams (16 ounces) cookies, crushed
30 grams (1 ounce) milk
40-50 grams (1.5-2 ounces) melted unsalted butter
We recommend:
For cookies:
Prime Grandma's Cookies, Variety Pack, (Pack of 30)
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For milk:
Prime Hoosier Hill Farm Whole Milk Powder, 2LB (Pack of 1)
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For unsalted butter:
Prime Kevala Cashew Butter 7 Lbs Pail
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(17,685) 4th & Heart Original Grass-Fed Ghee, Clarified Butter, Keto, Pasture Raised, Lactose and Casein Free, Certified Paleo (9 Ounces) $11.49 View details Prime 4th & Heart Himalayan Pink Salt Grass-Fed Ghee, Clarified Butter, Keto Pasture Raised, Non-GMO, Lactose and Casein Free, Certified Paleo (9 Ounces)
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Flan Filling

550 grams (19.5 ounces) cream cheese
110 grams (4 ounces) sugar
60 grams (2 ounces) eggs
110 grams (4 ounces) heavy cream (33%)
Vanilla, to taste
We recommend:
For cream cheese:
Prime Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
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For sugar:
Prime Judee's Superfine Caster Sugar - 5 lbs - Delicious and 100% Gluten-Free - Bakers Sugar for Homemade Treats, Baked Goods, and Toppings - Airy and Smoot
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(3,527) Judee's Superfine Caster Sugar - 5 lbs - Delicious and 100% Gluten-Free - Bakers Sugar for Homemade Treats, Baked Goods, and Toppings - Airy and Smoot $24.99 View details
For heavy cream:
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For vanilla extract:
Prime 50 Organic Madagascar Vanilla Beans. Whole Grade A Vanilla Pods for Vanilla Extract and Baking
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Instructions

Step 1

Prepare Sable Dough

In a mixer with a paddle attachment, combine *all-purpose flour* with *sugar*, *salt*, and *almond flour*. Add *unsalted butter* and blend until mixture resembles crumbs.

Incorporate the eggs and mix until the dough comes together in a ball. Roll out the dough and place it on a baking sheet. Bake at *320°F (160°C)* until it turns golden brown.

Step 2

Form Cheesecake Crust

Crush cookies into fine crumbs. In a bowl, mix the *cookie crumbs* with *milk* and *melted unsalted butter*. Blend until well combined.

Press the mixture into the bottom of an 18 cm (7 inch) springform pan to form the cheesecake base.

Step 3

Make Flan Filling

In a separate bowl, combine *cream cheese*, *sugar*, *eggs*, *heavy cream*, and *vanilla*. Gently mix the ingredients, avoiding over-whipping.

Pour the mixture over the prepared crust. Place the pan in a water bath.

Step 4

Bake the Cheesecake

Preheat your oven to *230°F (110°C)*. Bake the cheesecake for *1.5 hours*. It should still jiggle in the center when done.

Leave the cheesecake in the oven with the door slightly open for 30 minutes. Once cool, refrigerate overnight before serving.

Servings

Imagine this: a slice of your cheesecake delicately balancing on your plate, its center trembling oh-so-slightly, inviting you to savor every creamy bite. 😍 Serve it chilled, directly from the fridge, for the ultimate dessert experience.

Pair It Up: For the ultimate taste explosion, serve a slice with fresh berries that cut through the richness with their natural sweetness. Strawberries 🍓 and blueberries 🫐 make excellent choices.

Go Gourmet: Drizzle a bit of melted chocolate 🍫 on the plate or add a swirl of berry coulis for that fancy touch that wows the crowd.

Feeling adventurous? 💡 Try topping your cheesecake with a sprinkle of crushed nuts like pistachios or almonds for a crunchy contrast. Trust us, it's addictive!

Equipment

Stand Mixer with Paddle Attachment

Essential for mixing the sablé dough until it reaches a crumbly texture. A hand mixer can also work, but make sure to manage the speed to avoid overmixing.

Rolling Pin

For rolling out the dough evenly, ensuring a consistent thickness for even baking. Dust with a little flour to prevent sticking.

We recommend:
Prime best seller Farberware Classic Wood Rolling Pin, 17.75-Inch, Natural
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18 cm Springform Pan

Perfect for holding and shaping the cheesecake. The springform pan allows for easier release and cleaner edges. Remember to butter the sides for an effortless removal.

Baking Tray

Use as a base to support the springform pan in a water bath during baking to keep the cheesecake from cracking.

We recommend:
Prime GoodCook Everyday Nonstick Carbon Steel Baking Sheet Set, 3 Pack – Small 13” x 9”, Medium 15” x 10”, Large 17” x 11” – Carbon Steel Cooking Pans, Cookie Sheet Bakeware Set
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Variations

Want to make your cheesecake accessible for everyone? Here are some variations to suit different dietary preferences:

Gluten-Free Option 🧡: Swap the all-purpose flour in the sablé crust with a gluten-free alternative like almond flour or a pre-mixed gluten-free baking blend. Check your biscuit ingredients as well to ensure they are gluten-free!

Vegan Variation 🌱: Replace the cream cheese with a plant-based cream cheese alternative. Substitute eggs with flax or chia seeds mixed with water to create a gel-like consistency. Instead of cream, use coconut cream for a rich, indulgent flavor.

Faq

  • Why is my cheesecake cracked on top?

    Cracks often happen due to over-baking or rapid temperature changes. Make sure to bake at the correct temperature and let it cool gradually with the oven door slightly open.

  • How can I tell if my cheesecake is done?

    The edges should be set, but the center should remain slightly jiggly. It will firm up as it cools down.

  • Why is my crust soggy?

    This could be due to the cheesecake soaking in water during the bath. Ensure the springform pan is tightly wrapped in foil so that water doesn't seep in.

  • Can I use low-fat cream cheese?

    Yes, but be aware it may affect the texture and richness of the cheesecake. For the best taste and creaminess, full-fat cream cheese is recommended.

  • How do I prevent my cheesecake from sinking in the middle?

    Avoid overbeating the batter to reduce the incorporation of air, which can lead to sinking.

  • Can I freeze my cheesecake?

    Absolutely! Just ensure you let it cool completely and wrap it tightly in plastic wrap and foil before freezing. It can last up to 3 months in the freezer.

Nutrition facts

Classic New York Cheesecake Recipe
Recipe Yield:8 servings
Calories:Approximately 450 to 500 calories per serving.
Calories (Min - Max):450 - 500
Total Fat:32g
Saturated Fat:17g
Protein:7g
Total Carbohydrate:38g
Total Sugars:22g