New York Style Cheesecake on Shortbread Crust
Indulge in the ultimate dessert decadence with this New York-Style Cheesecake on Shortbread Crust, the perfect blend of creamy richness and buttery elegance. This recipe upgrades the classic cheesecake by swapping out the traditional graham cracker base for a homemade shortbread crust, lending a tender, melt-in-your-mouth texture and a slightly sweet, buttery flavor. The ultra-smooth filling is made with cream cheese, sour cream, and a touch of heavy cream for that signature luscious consistency, while a hint of vanilla adds warmth and depth. Baked in a gentle water bath and cooled slowly to prevent cracks, this cheesecake delivers picture-perfect results every time. Whether served plain or topped with fresh fruit or a drizzle of caramel, this dessert is a show-stopping centerpiece for any occasion. Perfect as a make-ahead treat, it’s an irresistible combination of sophistication and comfort.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 50 grams granulated sugar (for crust)
- 150 grams all-purpose flour
- 1 pinch salt
- 680 grams cream cheese
- 200 grams granulated sugar (for filling)
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 3 pieces large eggs
- 120 milliliters heavy cream
Instructions
Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
To make the shortbread crust, cream the butter and sugar (50 grams) together until light and fluffy. Gradually mix in the flour and a pinch of salt until a dough forms.
Press the dough evenly into the bottom of the prepared springform pan. Prick the surface lightly with a fork to prevent bubbling. Bake in the preheated oven for 12-15 minutes, or until golden. Let it cool completely.
While the crust cools, prepare the cheesecake filling. Beat the cream cheese and sugar (200 grams) together on medium speed until smooth and creamy (about 2-3 minutes).
Add the sour cream and vanilla extract to the cream cheese mixture and beat until combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix, as this can cause cracks during baking.
Finally, pour in the heavy cream and gently fold it into the mixture using a spatula until evenly combined.
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Bake the cheesecake in the water bath for 75-90 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that might cause cracking.
Remove the cheesecake from the oven and water bath. Run a thin knife around the edge of the pan to loosen it, but keep the cheesecake in the pan. Refrigerate for at least 6 hours or overnight.
Before serving, carefully remove the cheesecake from the springform pan. Slice and enjoy your perfectly creamy New York-style cheesecake on a buttery shortbread crust!
Nutrition Facts
Calories |
5605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.0 g | 529% | |
| Saturated Fat | 239.6 g | 1198% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1679 mg | 560% | |
| Sodium | 2624 mg | 114% | |
| Total Carbohydrate | 414.1 g | 151% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 285.0 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 952 mg | 73% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1313 mg | 28% | |
*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.
