New York Cheesecake with granola
If you're on Pinterest searching for a cheesecake recipe, you’ll find countless options – baked and no-bake, healthy and indulgent. But what I can promise is that this New York Cheesecake with granola is absolutely delicious.
Inspired by the classic New York Cheesecake recipe from Once Upon a Chef, we've taken it up a notch by adding our Signature Granola. Yes, you read that right! The crunch and flavor of our granola are the perfect twist to make this cheesecake extra special.
Ingredients - Crust
1 1/2 cups granola crumbs (Pink Lychee)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/8 teaspoon salt
Ingredients - Filling
900 grams Philadelphia cream cheese
2 cups sugar
3 tablespoons flour
4 teaspoons vanilla extract
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/4 teaspoon salt
6 eggs
1/2 cup sour cream
Ingredients - Toppings
- Whipped ricotta
- Fresh raspberries
- Pink Lychee granola chunks
Method
Preheat the oven to 190°C (375°F) and position a rack in the middle. Wrap a 9 or 10-inch springform pan with a large piece of heavy-duty aluminum foil, covering the bottom and extending all the way up the sides to avoid any gaps. For extra security, repeat this step with another layer of foil. Spray the inside of the pan with non-stick spray.
Make the crust: In a medium bowl, combine the granola, melted butter, sugar, and salt. Stir until well mixed. Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, until firm. Remove from the oven and set aside.
Reduce the oven temperature to 160°C (320°F). Bring water to a boil.
Make the filling: In an electric mixer, combine cream cheese, sugar, and flour. Mix on medium until smooth. Add vanilla, lemon zest, lemon juice, and salt, mixing on low. Add eggs one at a time, mixing after each addition, then stir in sour cream.
Pour the batter over the baked crust, place the cheesecake pan in a large roasting pan, and pour boiling water into the pan, about 2 cm high, to create a water bath. Bake for 1 hour 30 minutes to 1 hour 45 minutes, until set but slightly wobbly in the center. Let cool in the water bath for 45 minutes. Remove the cheesecake from the pan, run a knife along the edges, cover, and refrigerate for at least 8 hours or overnight.
To serve: Remove the sides of the springform pan, slice with a sharp knife, and top with whipped ricotta, raspberries, and Pink Lychee granola chunks. Enjoy this creamy, tangy treat!