There are a lot of different types of cheesecake in the world, from custardy Basque to fluffy soufflé cheesecake. But for many Americans, the most classic cheesecake is New-York style. What sets New York cheesecake apart is the high ratio of cream cheese and the addition of sour cream. It’s dense, rich, creamy, and smooth. Delicious by itself, you can also pair it with a fruit compote. Most New York cheesecakes are made with a thick graham cracker crust, but for this recipe, we made a crust using walnuts and coconut.
On the Ingredients
- Cream cheese is a fresh cheese made from milk and cream. It was first produced around 1873 by William A. Lawrence, a dairyman in Chester, New York. It’s a popular spread, especially on bagels, but it is also used in many fresh and cooked preparations, both savory and sweet. It’s also easy to make at home.
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Walnuts are a popular nut from a tree that likely originated in Central Asia, though there are now 20 species growing wild across the world. It’s appropriate that walnuts look like little brains, as they are pretty good for the brain due to their high antioxidant content and other nutrients. They have a lot of other benefits too. Walnuts have a mild flavor and buttery texture, making them a great base for dips. (Read more about walnuts).
New York Cheesecake with a Walnut Crust
8-16
servings30
minutes1
hour10
minutes6
minutes7
hours40
minutesThere are a lot of different types of cheesecake in the world, from custardy Basque to fluffy soufflé cheesecake. But for many Americans, the most classic cheesecake is New-York style. What sets New York cheesecake apart is the high ratio of cream cheese and the addition of sour cream. It's dense, rich, creamy, and smooth. Delicious by itself, you can also pair it with a fruit compote. Most New York cheesecakes are made with a thick graham cracker crust, but for this recipe, we made a crust using walnuts and coconut.
Ingredients
- Walnut Crust
1 1/2 cups walnut halves
1/2 cup shredded coconut
2 tbsp powdered sugar OR powdered Swerve
1/2 tsp salt
6 tbsp melted butter
- Cheesecake
4 blocks (8 oz) of cream cheese (softened)
1 cup sour cream OR plain Greek yogurt
1 cup sugar OR monk fruit sweetener
1 tsp vanilla extract
3 whole eggs + 1 egg yolk
2 tbsp all-purpose flour
Directions
- Put the walnuts, coconut, powdered sugar, and salt in a food processor. Blitz until the nuts are cut into small pieces (similar size to panko breadcrumbs).
- Add the melted butter and blitz until the crust clumps together.
- Wrap the outside of a 9" springform pan with aluminum foil. Lightly grease the sides of the pan with butter. Press the crust into the pan so that the bottom of the pan has an even layer and the crust goes up about 1 inch along the sides. Place the pan in the freezer.
- Preheat the oven to 325° F.
- In a large mixing bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth. Add the eggs and egg yolk and beat until combined, making sure to scrape down the sides with a rubber spatula.
- Sift the flour into the batter and gently stir until just combined.
- Remove the pan from the freezer and pour the batter into it. Place the pan in a baking pan and pour water in the second pan so it's halfway up the cheesecake pan's side.
- Bake for 60-70 minutes, until the center is set but slightly jiggly.
- Turn the oven off, crack the door (you can close a food spoon in the door to keep it open), and let the cheesecake cool inside the oven as the temperature slowly drops. This takes an hour.
- Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least four hours or overnight.
- When ready to serve, remove the pan from the refrigerator and run a knife around the edge, then remove the springform sides. Slice and serve chilled, with a topping or as is. Enjoy!
