New York Cheesecake

For a friend’s birthday I’ve decided to make New York cheesecake for the party. This is a reduced sugar version due to the traditional one being too sweet for most Chinese people. I’ve also added strawberry jam and strawberries for some sourness to the cake. I like making this version because the added sour cream makes the cheesecake more soft and light.



  • 1 cup graham cracker crumbs
  • 1/4 cup butter, melted
  • 1/3 cup sugar
  • 2 pkg (250g each) cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 eggs


  1. Preheat oven to 325°F
  2. Line 8×8-inch square pan with foil, with ends of foil extending over sides. PIC_20140518_081212_892
  3. Mix graham cracker crumbs and butter and press on to the bottom of the pan. PIC_20140518_081535_F43 PIC_20140518_082638_BAC
  4. Beat cream cheese, sugar, and vanilla with mixer until well blended. Add sour cream and mix well. Add one egg at a time, beating at low speed until well blended. Pour over crust. PIC_20140518_083107_5D4
  5. Bake for 30 minutes or until center almost set. Cool completely, refrigerate for 3 hours. Use foil handles to lift cheesecake from pan.PIC_20140518_083518_079

Note: As an modification of the recipe I’ve also used some strawberry jam, which I drizzle on top before baking the cheesecake and use a knife to make some patterns.

Recipe Based On:


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