Individual New York Cheesecakes

Preparation info
  • Makes about


    individual cheesecakes, depending on the size of the molds used
    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

The quintessential New York cheesecake is creamy and light-textured, with just a hint of an acidic bite from the sour cream. The recipe is simple, and baking them in individual molds eliminates all the potential problems of a cracked surface, especially since these are served upside down after they’re unmolded. I usually like to decorate the top with a single strawberry half or even a spoonful of a simple berry sauce—strained frozen raspberries cooked down with a little sugar and then coole