Low Sodium Classic New York Cheesecake

Indulge in the creamy decadence of this Low Sodium Classic New York Cheesecake, a heart-conscious twist on the iconic dessert. Featuring a buttery graham cracker crust and a rich, velvety filling made with low sodium cream cheese and sour cream, this cheesecake offers all the luscious flavor with significantly less salt. The recipe’s step-by-step process ensures a flawless result, from the perfectly baked crust to its smooth, crack-free top achieved by a gentle oven cooling method. With just a handful of simple ingredients and a few expert techniques, this cheesecake is the ultimate low sodium treat for special occasions or everyday indulgence. Perfectly balanced and irresistibly creamy, it’s proof you don’t need extra sodium to enjoy a classic dessert favorite.

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 32 ounces cream cheese, low sodium
• 1 cup granulated sugar
• 1 cup sour cream, low sodium
• 1 teaspoon pure vanilla extract
• 4 large eggs

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 1 tablespoon of granulated sugar.

Step 3

Press the mixture into the bottom of a 9-inch springform pan, creating an even layer for the crust.

Step 4

Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.

Step 5

In a large mixing bowl, beat the low sodium cream cheese and 1 cup of granulated sugar until smooth and creamy, about 3-4 minutes.

Step 6

Add the low sodium sour cream and vanilla extract, beating until fully incorporated.

Step 7

Add the eggs one at a time, mixing on low speed after each addition just until blended.

Step 8

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Step 9

Bake the cheesecake in the preheated oven for 50 minutes, or until the center is set but still slightly jiggly.

Step 10

Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 11

Remove the cheesecake from the oven, cool to room temperature, and then refrigerate for at least 4 hours or overnight.

Step 12

Before serving, run a knife around the edge of the springform pan to release the cheesecake. Remove the ring and transfer the cake to a serving plate.

Step 13

Slice and enjoy your low sodium classic New York cheesecake!

Nutrition Facts

Serving size	(1800.9g)

Amount per serving	% Daily Value*
Calories	5039.8

Total Fat 349.9g	0%
Saturated Fat 209.7g	0%
Polyunsaturated Fat g
Cholesterol 1636.0mg	0%
Sodium 1934.7mg	0%
Total Carbohydrate 394.4g	0%
Dietary Fiber 4.5g	0%
Total Sugars 297.8g
Protein 77.7g	0%

Vitamin D 164IU	0%
Calcium 1102.0mg	0%
Iron 13.1mg	0%
Potassium 1528.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.5%

Protein: 6.2%

Carbs: 31.3%