New York-Style Cheesecake with a Molecular Twist


New York-Style Cheesecake with a Molecular Twist

The Molecular Big Apple Cheesecake

This New York-style cheesecake recipe has been adapted to the molecular gastronomy cuisine, where traditional ingredients and techniques are transformed into innovative and surprising creations. The result is a creamy and velvety cheesecake with a unique texture and flavor that will take your taste buds on a journey through the streets of the Big Apple.

Jan Dec

30 minutes

50 minutes

5 hours and 20 minutes (including chilling time)

8 servings


Vegetarian, Gluten-free, Low-carb, High-fat, Keto

Milk, Eggs

Vegan, Dairy-free, Low-fat, Paleo, Whole30


This recipe uses molecular gastronomy techniques to create a lighter and airier texture, while still maintaining the classic New York-style cheesecake flavor. The crust is made with a mix of graham cracker crumbs and maltodextrin, which creates a crispy and crumbly texture. The filling is made with cream cheese, sour cream, and gelatin, which gives it a smooth and creamy texture that melts in your mouth. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 38g (23g saturated)
  • Carbohydrates: 18g (12g sugars)
  • Protein: 10g
  • Fiber: 0g
  • Salt: 0.5g


  1. 1.
    Preheat the oven to 325°F (160°C).
  2. 2.
    In a bowl, mix the graham cracker crumbs and maltodextrin until well combined.
  3. 3.
    Add the melted butter and mix until the mixture resembles wet sand.
  4. 4.
    Press the mixture into the bottom of a 9-inch (23cm) springform pan and bake for 10 minutes.
  5. 5.
    In a small saucepan, heat the heavy cream, water, lemon juice, vanilla extract, and sugar over medium heat until the sugar dissolves.
  6. 6.
    In a separate bowl, whisk together the sour cream and whole milk.
  7. 7.
    Sprinkle the gelatin powder over the sour cream mixture and let it sit for 5 minutes.
  8. 8.
    In a large bowl, beat the cream cheese until smooth.
  9. 9.
    Add the sour cream mixture and beat until well combined.
  10. 10.
    Add the eggs one at a time, beating well after each addition.
  11. 11.
    Slowly pour in the heavy cream mixture while beating on low speed.
  12. 12.
    Pour the mixture over the crust and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  13. 13.
    Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  14. 14.
    Serve chilled.

Treat your ingredients with care...

  • Maltodextrin — Use a food processor to grind the graham crackers into a fine powder before mixing with the maltodextrin. This will ensure a smooth and even texture.

Tips & Tricks

  • To prevent cracks in the cheesecake, make sure all the ingredients are at room temperature before mixing.
  • Use a water bath to bake the cheesecake for a more even and gentle heat distribution.
  • Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.

Serving advice

Serve the cheesecake chilled with a dollop of whipped cream and a sprinkle of graham cracker crumbs.

Presentation advice

Garnish the cheesecake with fresh berries or a drizzle of caramel sauce for an elegant and sophisticated presentation.