The Moist-est New York Style Cheesecake Ever!

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

This creamy and decadent New York-Style cheesecake recipe will deliver a moist, crack-free dessert worthy of serving your family and friends. #cheesecake #recipeshare

During this pandemic, serving up mini cheesecakes with your family’s desired individual topping is great for that non-sharing treat. Using my favourite cheesecake recipe, I have modified it to create the perfect mini cheesecakes. The modified recipe will yield six 4″ baked mini cheesecakes.

Here’s what you will need:


  • 1-1/2 cups graham cracker crumbs, from 12 whole crackers
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt


  • 16 oz (two 8-oz blocks) cream cheese, at room temperature
  • 1 cup sugar
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon packed lemon zest, from 1 small lemon
  • 1 teaspoon fresh lemon juice, from 1 small lemon
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1/4 cup sour cream

Hint for Individual Cheesecakes:

  • Follow the step-by-step instructions as Chef Jenn Segal outlined in her New York-Style cheesecake recipe.
  • Use non-stick 4″ x 1 3/4″ springform pans for easy release. I measured out about 3 tablespoons of the crust mixture per mini springform pan; and 3 ladles of the filling mixture per mini springform pan (batter is above halfway up the pan).
  • If using a conventional oven, bake in a water bath at 325°F for 60 minutes.
  • If using the Sharp 24″ Superheated Steam Oven (SSC2489DS), use the Steam Bake / Water Bath function and bake at 270°F for 60 minutes (uncovered).
  • Let cool, remove from pan, and top individually with their favourite berries or fruit compote, or serve plain … however way you serve these mini cheesecakes, your family and friends will enjoy every bite.

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