Low Sodium Classic New York Cheesecake
Indulge in the creamy decadence of our Low Sodium Classic New York Cheesecake—a luxurious dessert crafted to satisfy your cravings while prioritizing heart-healthy choices. This delectable recipe features a buttery graham cracker crust and a velvety filling made with low sodium cream cheese and sour cream, perfectly sweetened with granulated sugar and enhanced with pure vanilla extract. With a smooth, airy texture and rich flavor, this cheesecake bakes to perfection in just 60 minutes and includes thoughtful techniques like slow cooling to prevent cracking. Ideal for special occasions or simply treating yourself, this low sodium version of the iconic New York cheesecake proves that deliciousness doesn’t have to compromise smart dietary choices.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 32 ounces cream cheese, low sodium
- 1 cup granulated sugar
- 1 cup sour cream, low sodium
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
Preheat your oven to 325°F (163°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 1 tablespoon of granulated sugar.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer for the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
In a large mixing bowl, beat the low sodium cream cheese and 1 cup of granulated sugar until smooth and creamy, about 3-4 minutes.
Add the low sodium sour cream and vanilla extract, beating until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until blended.
Pour the cream cheese mixture over the cooled crust, spreading it evenly.
Bake the cheesecake in the preheated oven for 50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven, cool to room temperature, and then refrigerate for at least 4 hours or overnight.
Before serving, run a knife around the edge of the springform pan to release the cheesecake. Remove the ring and transfer the cake to a serving plate.
Slice and enjoy your low sodium classic New York cheesecake!
Nutrition Facts
Calories |
5040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.9 g | 449% | |
| Saturated Fat | 209.7 g | 1048% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1636 mg | 545% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 394.4 g | 143% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 297.8 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1102 mg | 85% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1528 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
